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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.