This dessert-style panini, topped with sautéed bananas and pineapple-coconut ice cream is a tropical dream. Ready in just 30 minutes, you can serve it any time you're in the mood for something sweet and mouthwatering.
cost per recipe: $3.93
The price is determined by the national average.
large banana, peeled
slices sourdough breador Italian bread (1/2-inch-thick)
tablespoons lime juice
pint premium pineapple coconut ice creamor your favorite flavor ice cream (about 2 cups)
Cut the bananas in half crosswise then into 3 slices lengthwise, making 12 slices in all.
Place 4 tablespoons sugar onto a plate. Coat the bread slices with the sugar. Lightly press 2 slices banana onto each bread slice.
Heat 4 tablespoons butter in a 12-inch skillet over medium heat. Add the sandwiches in batches, banana-side down, and cook for 5 minutes or until the sugar is caramelized, turning the sandwiches over carefully once halfway through cooking. Remove the sandwiches from the skillet and keep warm.
Stir the remaining sugar, butter and the lime juice in the skillet. Cook and stir until the mixture boils and thickens. Top the sandwiches with the ice cream and drizzle with the sauce.