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Butterscotch Bananas With Vanilla Ice Cream

Butterscotch Bananas With Vanilla Ice Cream
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 475Calories From Fat 45%
  • Fat 24g
  • Cholesterol 59mg
  • Carbohydrate 64g
  • Sodium 66mg
  • Protein 4g
  • Fiber 3g
  • Sugar 52g
What does this mean? See Nutrition 101 .

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