This dish is so dreamy, you’ll want to enjoy it again and again. Leftover fudge sauce will keep, covered, for several days in the refrigerator, although it will harden. Re-heating will return thesauce to its original satiny texture.
Amaretto Fudge Sauce
- 1 cup unrefined dark brown molasses sugar (muscovado sugar)
- ¼ cup brown rice syrup
- 3 Tbs. Amaretto
- 2 Tbs. lemon juice
- 3 Tbs. unsweetened cocoa powder
- 8 medium-sized, firm, ripe bananas, peeled
- 3 Tbs. lemon juice
- 1 Tbs. nonhydrogenated, butter-flavored margarine
- To make Amaretto Fudge Sauce: Combine molasses sugar, rice syrup, Amaretto and lemon juice in heavy-gauge saucepan. Bring to a boil over medium-high heat, cooking 3 minutes, and stirring frequently. When sugar dissolves, whisk in cocoa powder and reduce heat to low, cooking 2 minutes. Remove from heat, and set aside. Sauce thickens as it cools.
- To prepare Fried Bananas: Slice bananas in half lengthwise and widthwise. Sprinkle bananas with lemon juice to maintain color, and set aside.
- Heat margarine in nonstick skillet 1 minute over medium-high heat, or until margarine melts. Place bananas in single layer in skillet, and cook 3 minutes on each side, or until golden brown. Remove bananas to individual serving plates. Drizzle with Amaretto Fudge Sauce, and serve immediately.
- Serving Size: Serves 8
- Calories: 252
- Carbohydrate Content: 62 g
- Fat Content: 2 g
- Fiber Content: 4 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 24 mg
- Sugar Content: 52 g