½ cup dark brown sugar
¼ cup sugar
½ tsp. ground allspice
2 oz. (½ stick) butter, melted and cooled
4 large or 8 baby bananas
1 qt. vanilla ice cream
Preheat oven to 425°F. Coat baking sheet with cooking spray.
Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.
Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise.
Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce.
Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.
Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.