Rating: 3 stars
158 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 43
  • 2 star values: 47
  • 1 star values: 25
  • 158 Ratings
Kate Merker

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°F.

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  • 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.

Nutrition Facts

475 calories; fat 24g; cholesterol 59mg; carbohydrates 64g; calories from fat 45%; sodium 66mg; protein 4g; fiber 3g; sugars 52g.
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