Ingredients:

  • 115g unsalted high-fat butter
  • 200g dark brown sugar, packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp freshly grated nutmeg
  • 0.5g Maldon sea salt
  • 4 large firm bananas, peeled and sliced lengthwise then halved
  • 75g pecan halves, roughly chopped
  • 60ml high-quality dark rum
  • 30ml banana liqueur
  • 473ml premium vanilla bean ice cream

Instructions:

  1. Place chopped pecans in a dry skillet over medium heat. Shake frequently for 3–5 minutes until fragrant and slightly darkened. Remove immediately from heat.
  2. In a 12-inch heavy skillet, melt the butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook for 3–4 minutes, stirring constantly, until the sugar dissolves and the mixture is bubbling and emulsified.
  3. Carefully place banana segments into the caramel, flat side down. Sear for 1–2 minutes without moving them to form a crust, then gently flip. Stir in the toasted pecans.
  4. Carefully pour in the dark rum and banana liqueur. Using a long-reach lighter, ignite the vapors. Gently shake the pan until the flames subside. Spoon the hot sauce and bananas over scoops of vanilla bean ice cream and serve immediately.