Butterscotch Bananas with Vanilla Ice Cream

Real Simple
Makes 8 servings


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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


Heat oven to 375° F. 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.

Created date

November 2008

Nutritional Information

Calories 475
Caloriesfromfat 45 %
Protein 4 g
Carbohydrate 64 g
Sugars 52 g
Fiber 3 g
Fat 24 g
Satfat 12 g
Sodium 66 mg
Cholesterol 59 mg