Butterscotch Bananas With Vanilla Ice Cream

Butterscotch Bananas With Vanilla Ice Cream
 Con Poulos
Serves 8
preparation
15
minutes
cooking
20
minutes

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

  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.
Kate Merker
November 2008

Nutritional Information

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