Butterscotch Bananas with Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup pecans |
1/2 cup (1 stick) unsalted butter, cut into pieces |
1 cup dark brown sugar |
1/4 teaspoon ground cinnamon |
6 bananas, peeled and sliced on the diagonal |
1/4 cup dark rum |
2 pints vanilla ice cream |
Directions:
1. Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop. Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans. Serve the bananas and sauce over the ice cream.
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