Name: Bananas Foster with Pecan Twist
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup packed dark brown sugar; 1/4 cup dark rum, plus more for flambéing; 1 tablespoon molasses; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 4 tablespoons (1/2 stick) unsalted butter, cubed; 4 large bananas, peeled and sliced crosswise into 1/2-inch-thick rounds; Kosher salt; 1 pint vanilla ice cream; 1/2 cup chopped pralines

Directions

Make the sauce: In a small saucepan, combine the brown sugar, rum, molasses, vanilla and cinnamon. Bring to a simmer over medium heat and stir to dissolve the sugar. Let the mixture reduce until thickened, whisking often, 2 to 3 minutes. Remove from the heat and keep warm on the stove.
Just before serving: Heat a large skillet over medium-high heat. When the skillet feels pretty hot, add the butter and melt it, allowing it to brown slightly. Arrange the banana rounds in a single layer in the pan. Cook until golden on the bottom side, 1 to 2 minutes. Use a spatula to turn them over and cook until golden on the second side, about 1 additional minute.
Remove the skillet from the heat and add some rum to the pan. Use a click lighter to carefully ignite the rum. When the flames lower, pour the sauce into the pan and reduce over medium-high heat until the sauce becomes syrupy, 1 to 2 minutes.
To serve: Scoop the ice cream into bowls. Spoon the bananas and sauce over the ice cream and sprinkle the pralines over the top. Serve immediately.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Bananas Foster with Pecan Twist

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