Banana Butter Rum "I Scream" Open-Faced Sandwiches

recipe
When you're looking for something different for dessert, this recipe is the answer. Rum-glazed bananas and vanilla ice cream are served over homemade banana-pecan waffles. We highly recommend giving these waffles a try, but store-bought waffle bowls will work in a pinch.

Yield:

Makes 12 (4-inch) sandwiches

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes

Ingredients

2 1/4 cups all-purpose baking mix*
1 tablespoon granulated sugar
1/8 teaspoon ground nutmeg
2 ripe bananas, mashed (about 1 cup)
1 cup milk
1 large egg
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1/4 cup chopped pecans
1/2 cup unsalted butter
1 cup firmly packed dark brown sugar
2/3 cup chopped pecans
6 bananas, cut in half lengthwise then crosswise
1 cup dark rum
1 teaspoon vanilla extract
Vanilla ice cream

Preparation

Combine first 3 ingredients in a medium bowl. Combine 2 mashed bananas and next 4 ingredients; add to dry ingredients, stirring with a wire whisk until moistened. Stir in 1/4 cup pecans.

Cook in a preheated, oiled waffle iron until golden.

Meanwhile, melt butter in a large skillet over medium-high heat; add brown sugar and 2/3 cup pecans. Cook, stirring often, 3 minutes or until bubbly. Add 6 bananas; cook 3 minutes or until bananas are tender. Remove from heat.

Heat rum in a small saucepan over medium heat until warm (do not boil). Pour rum over banana mixture, and immediately ignite with a long match. Let flames die down. Return to heat; simmer 4 minutes or until sauce is thickened. Stir in vanilla.

To serve, place 2 banana slices on each waffle; top with vanilla ice cream. Drizzle 2 tablespoons rum mixture over ice cream. Serve immediately.

*For testing purposes only, we used Bisquick Original All-Purpose Baking Mix.

Megan Creel, Austin, Texas,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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