Source: Chef Brian Okada, Claim Jumper, Phoenix, Arizona

8 ounces vanilla ice cream
2 pieces shortbread
5 ounces amaretto cream sauce
1 banana
4 ounces whipped cream
2 ounces caramel sauce
1 mint sprig
Cinnamon as needed
Powdered sugar as needed

Dust the dessert plate with cinnamon on half of the plate and powdered sugar on the other half. Wipe the edges with your finger to create a clean rim. Place the ice cream in the center of the plate and top with one of the pieces of shortbread. Top the shortbread with the amaretto cream sauce and add the banana over the top of the cream sauce. Place the other piece of shortbread against the side of the shortcake and add the whipped cream next to it. Drizzle the caramel over the entire banana shortcake and place a mint sprig on the whip cream.