Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
Peel bananas and set aside.
In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.
Tools You May Need
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.