Butterscotch Bananas With Vanilla Ice Cream
Serves 8|
Hands-On Time:
|
Total Time:
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.
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
.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
