Butterscotch Bananas With Vanilla Ice Cream

Photo by  Con Poulos
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 475 calories
    • Calories 45% calories from fat
    • Fat 24 g
    • Cholesterol 59 mg
    • Sodium 66 mg
    • Protein 4 g
    • Carbohydrate 64 g
    • Sugar 52 g
    • Fiber 3 g


  1. Check 1/2cup pecans
  2. Check 1/2cup (1 stick) unsalted butter, cut into pieces
  3. Check 1cup dark brown sugar
  4. Check 1/4teaspoon ground cinnamon
  5. Check 6 bananas, peeled and sliced on the diagonal
  6. Check 1/4cup dark rum
  7. Check 2pints vanilla ice cream


  1. Heat oven to 375° F.
  2. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.
  3. 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.
  4. 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.
  5. Serve the bananas and sauce over the ice cream.