4 ripe bananas, cut into ½-inch (1 cm) thick slices
½ cup (50 g) crushed almonds or pecans
1 cup (250 ml) 35% heavy cream
In a large non-stick skillet over medium-high heat, bring the brown sugar and water to a boil. Cook without stirring until the sugar has dissolved and begins to caramelize.
Add the bananas and nuts. Stir to thoroughly coat with the caramel. Cook for 2 minutes. Add the cream and mix thoroughly until the caramel is smooth.
Delicious with Oat and Almond Waffles or Classic Buttermilk Waffles.
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