Ingredients

• 6 firm-ripe bananas, halved lengthwise (unpeeled)
• 6 tablespoons honey
• 12 tablespoons light brown sugar
• Vanilla ice cream, for serving
• Hot Fudge Sauce, for serving, recipe follows
• Rum Caramel Sauce, for serving, recipe follows
• 2 cups lightly sweetened whipped cream, for serving
• Finely chopped roasted peanuts, for serving
• 6 maraschino cherries, for serving

Directions

Hot Fudge Sauce:

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3/4 cup heavy cream

1/4 cup plus 2 tablespoons light corn syrup

3 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch salt

Combine the cocoa powder and sugar in the top of a double boiler over briskly simmering water and whisk to combine. Add the heavy cream and corn syrup and whisk until smooth. Cook, whisking constantly, until mixture is hot, thick and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla and salt and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. (The sauce may be prepared up to several weeks in advance and reheated gently in a double boiler before serving.)

Yield: about 2 cups

Rum Caramel Sauce:

3/4 cup sugar

1/4 cup hot water

1 cup plus 1 tablespoon heavy cream

2 tablespoons dark rum

1 teaspoon vanilla extract

2 teaspoons cold unsalted butter

In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove from the heat and stir in the rum, vanilla and butter. Serve warm. (If making the sauce in advance, rewarm the sauce before serving.)

Yield: about 1 1/2 cups