This sweet mixture of bananas, rum and pecans makes a great topping for ice cream, crepes or whatever your (sweet) heart desires.
Cut each banana into 4 pieces as indicated in the video.
Preheat the pan to 350°F/175°C (medium), then add the butter and allow to melt completely.
Add the sugar and cinnamon and cook for 1 minute while continuously stirring. The sugar doesn't need to fully disolve.
Once the sugar has almost completely dissolved, increase the temperature to 400°F/205°C. Arrange the Bananas in an even layer across the pan and add the pecans. Cook for 3 minutes or until the bananas begin to brown on the bottom.
Add the rum, cream, and vanilla; continue cooking the caramel for 1 to 2 minutes, or until the sauce has slighly thicken and become glossy. Be careful not to overcook the bananas or else they will fall apart.
Turn off the heat and remove the bananas from the pan. Enjoy with some fresh whipped cream or ice cream.
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