Ingredients
1 jar (12-1/4 ounces) caramel ice cream topping2 tablespoons lemon juice1/2 teaspoon ground cinnamon1/2 teaspoon grated lemon zest5 medium firm bananas, cut into 1/4-inch slices1 teaspoon rum extractVanilla ice cream
Preparation
In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through.
Just before serving, stir in bananas and extract. Serve over ice cream.
