Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

 Banana Bliss

Makes about 4 cups of sauce, enough for 8 servings.
 
Seasoning Mix:
One and one half teaspoons cinnamon  (1 ½ teaspoon)
One half teaspoon ground anise seed  (1/2 teaspoon)
One half teaspoon ground ginger  (1/2 teaspoon)
One half teaspoon ground nutmeg  (1/2 teaspoon)
One half teaspoon salt  (1/2 teaspoon) 
One half cup pecans, half or chopped pieces  (1/2 cup)
4 large bananas
One half cup water (1/2 cup)
One half pound (2 sticks) unsalted butter  (1/2 pound)
1 cup dark brown sugar, lightly packed
1 teaspoon vanilla
2 tablespoon banana cream liqueur
2 tablespoon Bailey’s Irish Cream liqueur
1 tablespoon cognac
1 teaspoon sesame seed oil
Vanilla ice cream
 
Peel the bananas and cut them into diagonal slices about one half inch thick (1/2 inch) Set aside.
 
In a small nonstick skillet over medium heat, roast the pecans, stirring constantly until they begin to darken and give off a rich toasted aroma.  Remove from heat and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter and sugar.  When the butter melts, add the seasoning mix and bring to a boil, whisk frequently.  Wisk in the remaining ingredients, then add the reserved bananas and pecans.  Continue to cook, stirring gently for 4 minutes.  Remove from the heat and serve warm.
 
To serve:  Ladle one half cup (1/2 cup) of the sauce over 2 scoops of vanilla ice cream.  Be sure the ice cream is very cold and the sauce is still warm. 
Serve immediately. 

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