Ingredients:
1/4 cup unsalted butter
4 bananas, halved lengthwise, then crosswise
1/4 cup packed light brown sugar
1/2 cup heavy cream
1 pinch ground cardamom
3/4 teaspoon fresh lime juice
2 tablespoons pecans, chopped, toasted
vanilla ice cream
Directions:
Heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, saute bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
Transfer evenly with a slotted spatula to 4 dessert bowls.
Melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. Simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
Remove from heat, stir in lime juice and toasted pecans.
Scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.