Browning the butter adds a rich, nutty flavor to the sauce, but it's tricky to see in a dark, coated skillet. Use a stainless steel skillet to make sure the butter reaches a golden-brown hue without burning.
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
Dash of ground cardamom
2 tablespoons milk
2 tablespoons light or dark rum
1 teaspoon lemon zest
3 tablespoons butter
3 bananas, cut in half crosswise and lengthwise
1/2 cup pecan halves, toasted
Vanilla ice cream (optional)
How to Make It
Combine first 3 ingredients in a small bowl. Add milk, rum, and lemon zest; stir until smooth. Set aside.
Melt butter in a large skillet over medium-low heat. Cook 5 minutes, swirling pan until butter just starts to turn golden.
Place bananas in butter, cut sides down, and cook 2 minutes. Turn bananas, and cook 1 minute. Divide bananas evenly among 4 serving plates.
Pour reserved powdered sugar mixture into same skillet. Increase heat to medium; cook 2 minutes, stirring frequently. Remove pan from heat; stir in pecan halves. Pour sauce evenly over bananas; top with vanilla ice cream, if desired.