Bananas with Caramel Sauce, Toasted Pecans and Coconut

Adapted from my Everyday with Rachael Ray magazine.

The original recipe called for cooking the bananas in the caramel for a few minutes, but I like the flavor and texture of the bananas as is, fresh out of the peel. I also used my own caramel sauce recipe, the original called for 6 tablespoons of butter.

1/4 cup coarsely chopped pecans, toasted
1/4 cup shredded coconut, toasted
1/3 cup brown sugar
1/4 cup whipping cream
1 T butter
sliced bananas
whipped cream, for serving

In a shallow bowl, mix together the pecans and coconut. Set aside.

In a large saucepan, melt the sugar over medium heat. Cook til sugar caramelizes, stirring often, about 5-7 minutes. Whisk in butter. Slowly whisk in cream and cook another minute or so, til mixture is thick and smooth. Cool.

Place sliced bananas in serving dish or bowls. Drizzle with caramel sauce and sprinkle with nut mixture.

Top with whipped cream.
http://media-files.gather.com/images/d462/d418/d745/d224/d96/f3/full.jpg
Absolutely incredible dessert! I think I might have some for breakfast.

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