Rum Caramel Banana Bread Sundae
Rum Caramel Banana bread Sundae ~ homemade banana bread topped with rum caramel pecan sauce, vanilla ice cream and caramelized bananas.
Servings: 6
Calories:
Ingredients
- 1 loaf banana bread without nuts
- 3 tablespoons butter divided
- ¼ cup rum
- ¼ teaspoon cinnamon
- ½ cup caramel sauce
- ⅓ cup rough chopped pecans
- 2 bananas
- 1 1/2 gall vanilla ice cream
Instructions
- Prepare the banana bread according to the recipe WITHOUT nuts.
- Caramel Sauce: add the caramel sauce, 1 tablespoon of butter, cinnamon and pecans to a medium saucepan.
- Bring to a boil then reduce the heat and simmer 5-7 minutes until it reduces slightly and thickens. NOTE: can be made a day ahead and refrigerated.
- Before serving: In a large skillet, melt 2 tablespoons of butter or enough to coat the bottom of the skillet.
- Cut the banana bread into 1/2" slices then add it to the skillet over medium to medium-high heat (½ to 1 slice per person).
- Slice the bananas and add to the skillet searing both sides of the bread and bananas. Remove from the skillet and cool to room temp.
- Lay 1/2 or 1 full slice of banana bread on a plate. Top with a scoop of ice cream, Rum Caramel Sauce, and garnish with caramelized bananas. Optional: dust with powdered sugar.