Bananas Foster Dip


  • 1/2 cup pecan halves, chopped
  • 1 medium banana, coarsely chopped
  • 1 lemon
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) jar hot caramel ice cream topping
  • 2 apples, cut into wedges, or butter cookies


  1. Heat oven to 350 degrees F.
  2. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife.
  3. Juice lemon to measure 1 tablespoon juice.
  4. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture.
  5. Bake for 10-12 minutes or until bubbly and heated through.
  6. Cut apples into wedges using Crinkle Cutter.
  7. Serve dip with apples or butter cookies.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g

Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.

Dip the apple wedges into additional lemon juice to prevent them from turning brown.

Try this dessert as a topping over scoops of ice cream or slices of pound cake.

Recipe credit: Pampered Chef