Into a pan you combine first 6 ingredients; 1/2 cup butter, 1 1/4 cups of sifted powdered sugar, 1/4 tsp. cinnamon, 1 TBS. water, 1 tsp. lemon juice, and 1 tsp. vanilla. Cook over medium heat stirring occasionally. Remove from heat. This sauce is best served at room tempeture. If refrigerated, remove and place at room tempeture for at least 2 hours. Add bananas to sauce, serve over vanilla ice cream, top with whipped cream(Cool Whip), and sprinkle with toasted coconut.
I toast the coconut ahead of time and keep in a ziplocked bag in the freezer. As you can see, this is so easy to put together, especially if the sauce is made ahead of time, and the coconut is toasted ahead of time.
I served the "Rosanna Banana" in these pretty dishes that I found at the flea market this summer. They hold the perfect amount of dessert. A hot cup of coffee or tea, and lots of good conversation...another memory created. Oh yes, I did add some pink and red blended sugar crystals. For some reason my mother's words always echo in my mind. She would say, "why serve bland looking meals or desserts, when all it takes is a little time to make things beautiful." Now that I am a mother, I wonder what words echo in my daughter's minds?