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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