Back from the Brink Bananas

Try this recipe when your bananas are beyond ripe. Last night a "last ditch" effort to use our blackened bananas turned into a delicious dessert topping. I have also used this preparation method with peaches and strawberries successfully. I was very pleasantly surprised that the banana version is as tasty as can be. This topping would also be delicious with pancakes or waffles. The recipe ingredient amounts can be easily increased, as fits your need.


1   Banana(s)Sliced in one-quarter to one-half inch slices
2 tsp Lightly Salted Butter
2 tsp Honey
1 tbsp Lime JuiceScant; freshly squeezed


1 Heat a small skillet on medium high heat.
2 Add the butter. Just as it stops sizzling, add the bananas. Let them saute so that they begin to crisp some on each side, carefully turning them with a small spoon or fork.
3 As the bananas just begin to become a little golden, add the honey. Continue to saute, somewhat gingerly turning the banana pieces and they will begin to caramelize, or become a deeper color as the honey and butter thicken some.
4 Add the lime juice and turn the heat down under the pan. Try to pick up any of the caramelized sauce. Mix gently and pour into the two dishes in which you'll be serving dessert.
5 Let cool for five to ten minutes. Add some ice cream: vanilla is a good choice. I also had some Haagen Dazs Peanut Butter Brittle that was very tasty. Chocolate, mango...any number of combinations would work well.
6 Try this same process with other fruits that may be just a bit beyond their prime.