Ingredients
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½ cup (1 stick / 115 g) Unsalted Butter
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1/3 cup (75 g) lightly packed dark Brown Sugar
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½ teaspoon ground Nutmeg
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¼ teaspoon ground Allspice
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½ teaspoon ground Cinnamon
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1 teaspoon real Vanilla Extract
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1/8 teaspoon Kosher Salt
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4 ripe Banana
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1/3 cup (80 ml) Dark Rum
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½ cup (60 g) coarsely chopped Walnuts
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1-½ quarts (790 g Vanilla Ice Cream
Directions
Steps
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1
Done
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In a large sauté pan, melt the butter over medium heat and add the brown sugar, nutmeg, allspice, cinnamon, vanilla, and salt. Cook together over medium-low heat, stirring, about 2 minutes. Carefully add the bananas and gently stir to coat, cooking for 3 minutes. |
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2
Done
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Add the rum, stir to combine, and flambé, standing back to avoid the flame. Gently mash into large chunks with a manual masher. Remove from heat and cool slightly for 1–2 minutes. |
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3
Done
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Serve warm in individual bowls over 2 or 3 scoops of ice cream. Garnish with a tablespoon or so of chopped walnuts. Serve immediately. |
