For a more sophisticated dessert, add a tablespoon of banana liqueur or rum to the sauce just before serving.
Oxmoor House JANUARY 2006
Combine ice cream and chopped toffee bar in a bowl; stir well, and freeze until firm.
Meanwhile, melt butter in a medium nonstick skillet over medium heat. Stir in brown sugar and water. Cook 1 minute or until sugar dissolves and mixture begins to thicken, stirring constantly. Add banana and vanilla; cook 1 minute, stirring to coat banana. Serve banana sauce over ice cream.
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