Butterscotch Bananas with Rum over Ice Cream
Ingredients
- 1/2 c. coarsely chopped pecans
- 1/2 c. butter
- 1 c. dark brown sugar
- 1/4 t. cinnamon
- 1/4 c. dark rum
- 6 bananas, peeled and sliced diagonal
- 2 pints vanilla ice cream or frozen yogurt
Instructions
Heat oven to 375 degrees. Spread the pecans on a baking dish and toast, tossing occasionally until fragrant (5-6 minutes). Set aside.
Melt butter in a large skillet over medium-high heat. Add brown sugar and cinnamon and cook whisking occasionally, until smooth (4-5 minutes).
Gently stir in the bananas. Remove from heat and add the rum. Using a match or flamer, carefully ignite the mixture and wait until the flame goes out. Stir in pecans.
Serve the bananas and sauce over the ice cream or frozen yogurt.
NOTE: Serves 8