Another way to spiffy up bananas.
3/8 cup heavy whipping cream
3 oz. semi-sweet chocolate, chopped
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/2 tsp. vanilla extract
2-3 small bananas
1 1/2 tbsp. butter or buttery spread
1 1/2 tbsp. packed brown sugar
1 tbsp. rum
1/2 tbsp. tequila
1. Make the chocolate sauce by combining the cream, chocolate, cinnamon, and cloves in a heavy-bottomed saucepan. Cook over low heat until the chocolate is melted. Do not allow the mixture to boil. Stir in the vanilla and remove from the heat. The sauce can be made up to 4 days ahead. Just cover and refrigerate it until ready to use.
2. Cut the bananas crosswise in half. Melt the butter in a large skillet over medium heat. Increase the heat to high and add the bananas and brown sugar. Cook 2 minutes, stirring occasionally, until the bananas are soft and the sugar has created a syrupy sauce. Add the rum and tequila and boil 1-2 minutes or until slightly thickened.
3. Scoop ice cream into bowls and surround it with the banana mixture. Drizzle with the chocolate sauce and enjoy immediately.
Banana Sundaes with Mexican Chocolate Sauce from the August/September 2001 issue of Cooking Pleasures.