3/4 cup heavy whipping cream
6 oz. semisweet chocolate, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla
6 apple bananas or small regular bananas
3 tablespoons butter
3 tablespoons packed brown sugar
2 tablespoons rum
1 tablespoon tequila
3 cups vanilla ice cream
1/4 cup slivered almonds, toasted
1. In heavy medium saucepan, combine cream, chocolate, cinnamon and cloves. Cook over low heat 6 minutes or until chocolate is melted, whisking occasionally until thick and smooth. Do not boil or chocolate may burn. Stir in vanilla. Remove from heat. (Chocolate sauce can be prepared up to 4 days ahead. Cover and refrigerate.)
2. Just before serving, cut bananas crosswise in half at a sharp diagonal. Melt butter in large nonstick skillet over medium heat. Increase heat to high; add bananas and brown sugar. Cook 2 minutes or until bananas are soft and a thick, syrupy sauce has formed, gently stirring occasionally. Add rum and tequila; boil 1 to 2 minutes or until slightly thickened.
3. To serve, scoop ice cream into 6 bowls. Spoon banana mixture over top. Drizzle with chocolate sauce. Sprinkle with almonds. Serve immediately.
PER SERVING: 555 calories, 34 g total fat (19.5 g saturated fat), 6 g protein, 63.5 g carbohydrate, 80 mg cholesterol, 110 mg sodium, 4.5 g fiber