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Liberty Bell Hot Banana Shortcake

44 servings
(This dessert is designed to be made outdoors, as part of a barbecue picnic.)

Ingredients

1/4 cup European-style butter (such as Keller's)
2 or 3 green-tipped bananas, peeled and quartered
2 tablespoons lemon juice
2/3 cup brown sugar
1/4 teaspoon cinnamon
4 1-inch slices of pound cake
vanilla ice cream or sour cream

Method

Melt the butter in a foilware pan over hot coals. Add the bananas, drizzle with lemon juice and sprinkle with the brown sugar and cinnamon. Cook until the bananas are just soft, spooning the syrup over them occasionally. Meanwhile, toast the slices of pound cake on both sides on the grill.

To serve, place the warm cake slices on plates and spoon bananas and syrup on top. Top with scoops of ice cream or dollops of sour cream.