- 1 9- to 10-ounce jar dulce de leche or caramel sauce
- 3/4 cup dulce de leche liqueur
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- Large pinch of ground nutmeg
- 12 baby bananas, peeled
- 2 tablespoons (1/4 stick) unsalted butter
- Crushed amaretti cookies or almond macaroons
- Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat.
- Melt butter in large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to each of 6 plates. Drizzle warm sauce over. Sprinkle with crushed amaretti and serve.
- Available at some supermarkets, liquor stores, and Latin markets.
- Available at some supermarkets and Italian markets.