Makes about 4 cups of sauce, enough for 8 servings.
One and one half teaspoons cinnamon (1 ½ teaspoon)
One half teaspoon ground anise seed (1/2 teaspoon)
One half teaspoon ground ginger (1/2 teaspoon)
One half teaspoon ground nutmeg (1/2 teaspoon)
One half teaspoon salt (1/2 teaspoon)
One half cup pecans, half or chopped pieces (1/2 cup)
4 large bananas
One half cup water (1/2 cup)
One half pound (2 sticks) unsalted butter (1/2 pound)
1 cup dark brown sugar, lightly packed
1 teaspoon vanilla
2 tablespoon banana cream liqueur
2 tablespoon Bailey’s Irish Cream liqueur
1 tablespoon cognac
1 teaspoon sesame seed oil
Vanilla ice cream
Peel the bananas and cut them into diagonal slices about one half inch thick (1/2 inch) Set aside.
In a small nonstick skillet over medium heat, roast the pecans, stirring constantly until they begin to darken and give off a rich toasted aroma. Remove from heat and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisk frequently. Wisk in the remaining ingredients, then add the reserved bananas and pecans. Continue to cook, stirring gently for 4 minutes. Remove from the heat and serve warm.
To serve: Ladle one half cup (1/2 cup) of the sauce over 2 scoops of vanilla ice cream. Be sure the ice cream is very cold and the sauce is still warm.