Hands-On Time
15 Mins
Total Time
20 Mins
Yield
Serves 8
 Con Poulos

How to Make It

Step 1

Heat oven to 375° F.

Step 2

Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.

Step 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.

Step 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.

Step 5

Serve the bananas and sauce over the ice cream.

Ratings & Reviews

/5
Reviews
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