Butterscotch Bananas with Vanilla Ice Cream

Ingredients

• 6  bananas peeled sliced
• 1 cup brown sugar dark
• 0.3 cup rum dark
• 0.3 teaspoon ground cinnamon 
• 0.5 cup pecans 
• 0.5 cup butter unsalted cut into pieces 1 stick
• 2 pints whipped cream 

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Heat oven to 375 F.
2. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop. Melt the butter in a large skillet over medium-high heat.
3. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes. Gently stir in the bananas.
4. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.
5. Serve the bananas and sauce over the ice cream.