Butterscotch Bananas with Vanilla Ice Cream

Recipe from

Real Simple

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

Ingredients

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

Preparation

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.

Note:

Kate Merker,

December 2008
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