Gooey and delicious, this couldn’t be faster to make; use ripe bananas for the best flavor.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup heavy cream||6 slices store-bought gingerbread cake|
|8 tbsp butter||2 large bananas, sliced|
|2/3 cup packed light brown sugar||1/2 cup chopped pecans|
|1/3 cup maple syrup|
Preheat the oven to 375°F (190°C). Combine the cream, butter, sugar, and maple syrup in a small pan and heat gently, stirring constantly until smooth and melted.
Layer the cake and bananas in a 9in (33cm) square baking dish. Pour the sauce on top and sprinkle with the pecans.
Bake for 10 minutes, or until the sauce is bubbling. Serve hot.
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