PREP TIME: 10 minutes. TOTAL TIME: 10 minutes.
If you’re using a gas stove, be careful because the rum may ignite; if it does, simply wait for any flame to subside and continue.
1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/4 cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low heat. Cook, stirring occasionally, until smooth and bubbly, about 4 minutes to 6 minutes.
Add bananas and cook, gently swirling skillet, until bananas are just warmed through, about 1 minute to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately. Serves 4.
Per serving: 466 calories; 19 g fat (12 g saturated fat; 37 percent calories from fat); 65 g carbohydrates; 62 mg cholesterol; 104 mg sodium; 5 g protein; 3 g fiber.
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