1 cup (240 g) lightly packed brown sugar

¼ cup (60 ml) water

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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