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  • 3 Ratings

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.

Rita Held
Recipe by Coastal Living March 2012

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Credit: Levi Brown

Recipe Summary test

prep:
13 mins
cook:
10 mins
total:
23 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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