Photo: Levi Brown
Prep Time
13 Mins
Cook Time
10 Mins
Total Time
23 Mins
Yield
Makes 4 servings

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.

How to Make It

Step 1

Combine first 3 ingredients in a small bowl. Add milk, rum, and lemon zest; stir until smooth. Set aside.

Step 2

Melt butter in a large skillet over medium-low heat. Cook 5 minutes, swirling pan until butter just starts to turn golden.

Step 3

Place bananas in butter, cut sides down, and cook 2 minutes. Turn bananas, and cook 1 minute. Divide bananas evenly among 4 serving plates.

Step 4

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.

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