The quick dessert popularized in New Orleans in the 1950s features bananas warmed in a dark-brown-sugar caramel sauce. It’s even better made and eaten outdoors.
6 tablespoons coarsely chopped pecans
3 tablespoons salted butter
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
3 firm-ripe bananas, cut in half crosswise, then lengthwise
3 tablespoons rum
Sliced thawed frozen pound cake, or Ice Cream in a Bag
Sweetened whipped cream
How to Make It
Toast pecans in a large frying pan over medium heat on a camp stove, stirring occasionally, until golden, about 5 minutes. Pour from pan to a bowl and set aside.
Melt butter in pan over medium heat. Add brown sugar and vanilla and cook, stirring occasionally, until bubbling, 1 to 2 minutes. Reduce heat to medium-low. Add bananas in a single layer and cook, turning once, just until warmed, about 2 minutes.
Turn off heat (to prevent a flare-up) and stir in rum. Turn stove on to high and cook bananas, stirring gently, until sauce is bubbling and slightly thickened, about 1 minute. Spoon bananas and sauce over cake or ice cream and sprinkle with pecans. Top with whipped cream.
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