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Butterscotch Bananas with Vanilla Ice Cream

Butterscotch Bananas with Vanilla Ice Cream

Real Simple DECEMBER 2008

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 45%
  • Protein: 4g
  • Carbohydrate: 64g
  • Sugars: 52g
  • Fiber: 3g
  • Fat: 24g
  • Saturated fat: 12g
  • Sodium: 66mg
  • Cholesterol: 59mg

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Butterscotch Bananas with Vanilla Ice Cream recipe