Under 30 Minutes
If you're using a gas stove, be careful, because the rum may ignite; if it does, simply wait for any flame to subside, and continue.
- 1 pint vanilla ice cream
- 2 tablespoons butter
- 1/2 cup dark-brown sugar
- 1/4 cup dark or gold rum
- 3 bananas, peeled, halved crosswise and then lengthwise
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.