Caramelized Banana Split with Rum & Salted CaramelIcon of a printer
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Rum Raisin Ice Cream
2 small, firm bananas (peeled)
1 tablespoon butter
3 tablespoons dark brown sugar
3 tablespoons rum (can substitute orange juice)
2 tablespoons toasted pecans
Sweetened whipped cream
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons butter
3 teaspoons vanilla
Dash of salt
2 scoops Häagen-Dazs Rum Raisin ice cream
Carefully cut bananas in half lengthwise. Melt butter in medium-sized skillet. Add brown sugar and place banana halves on top, cut side up. Cook for about 30 seconds on medium high heat.
Add rum. Cook for about 30 seconds, and then turn bananas over carefully and cook for 1-2 minutes more, basting occasionally with the sauce. Remove from heat
Place one banana half in bottom of bowl along the edge. Top with another banana half at a 45-degree angle.
Top bananas with 1 scoop of Rum Raisin ice cream.
Top ice cream with salted caramel sauce (directions below), toasted pecans, sweetened whipped cream, and a maraschino cherry.
Combine brown sugar, cream and salt in a medium-sized saucepan over medium heat.
Cook until thickened, about 5-7 minutes.
Add vanilla, stir and let cool for a few minutes. Can store leftovers in a glass jar.