2 tablespoons brown sugar dark or light
1/8 tsp vanilla
1 tablespoon chopped pecans
a few pinches cinnamon
1 banana sliced lengthwise
Optional: 1 tbsp rum (dark or light)
1 scoop vanilla bean ice cream
Melt butter in skillet over medium heat; add brown sugar; heat until sugar dissolves, stir as needed (about 2 min). Stir in vanilla, pecans, and cinnamon (be careful: liquid/oil splattering may occur). Place bananas, sliced side up, in skillet; heat for about two minutes. Gently turn bananas over, sliced side down; continue heating for two more minutes. Remove skillet from heat; (optional) add and "ignite" the rum. To "ignite" rum (CAUTION: Igniting rum means to create an “open flame” in the skillet to burn off the alcohol. Please take ALL precautions necessary to prevent injury and fire, such as adult supervision and fire extinguisher on hand). Remove skillet from heat; pour rum over sauce; using a long match or long lighter, carefully ignite contents of the skillet; be sure to stand back as the flame may shoot out from the pan; once ignited, allow flame to burn and completely die before serving. Top caramelized bananas and sauce with 1 scoop ice cream; garnish with chopped pecans; serve warm.