Last weekend, I made our Pumpkin Oatmeal Cakes again, at my girl’s request.  I had pureed a cooked butternut squash a few days before in order to make an Impossible Pumpkin Pie (which I discovered I like better, using butternut squash rather than pumpkin) – so I had some left over and used it, for “pumpkin” oatmeal on Saturday.  On Sunday, I made the cakes and since the bananas we had were pretty soft, I thought it would be a good time to try cooking them.  For the first round of oatmeal cakes, I served the bananas cooked, on top of the cakes, drizzled with maple syrup.  That was good – the bananas were super soft and got nice and brown and tasted great hot.  But when lunch time came around and we decided to fry up the rest of the oatmeal and have the same dish for lunch, I decided to try something slightly different for a topping.  I cut the bananas into small slices and put them in the nonstick skillet.  I poured in some maple syrup and sauteed it all until the banana pieces were very small and the whole mixture was gooey and before it got too sticky in the pan.  Then (this part is non-mcdougally) I poured in just a bit of Kaluah Liqueur, leftover from holiday and sauteed it all a bit longer. Wow.  This was one very yummy (and sweet!) sauce.  It smelled like Bananas Foster and tasted similar too.  I spooned it over the pumpkin oatmeal cakes and it was delicious.  I think it would make a delectable topping for vanilla ice cream, too (for the dairy-inclined).  I’m trying to figure out what else I can do with it because I loved it so much.  And I want to note that it was smelling quite awesome before I added the Kaluah – so that’s definitely an unneeded non-mcdougally extra.