Butterscotch Bananas With Vanilla Ice Cream

Photo by Lisa M.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from realsimple.com

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

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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