Recipe courtesy of Alex Guarnaschelli
27 min
20 min
7 min
2 to 4 servings


  • 3 1/2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup dark brown sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 4 bananas, peeled, sliced lengthwise and crosswise
  • Pinch kosher salt
  • 1 pint vanilla bean ice cream


In a small saucepan, combine the rum, vanilla extract, brown sugar, molasses and cinnamon. Bring the mixture to a simmer and stir to dissolve the brown sugar. Shut off the heat and keep warm on the stove.

Heat a cast iron skillet over medium heat. When the skillet feels pretty hot, add the butter and allow it to brown slightly. Toss in the bananas and arrange them, with a wooden spoon, in a single layer in the pan. Sprinkle with a tiny pinch of salt and cook for about 30 seconds to 1 minute. Turn them on their second side and cook for an additional 30 seconds. Pour in the rum mixture and stir to coat. Serve immediately with vanilla ice cream.

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