Tips: Neat freaks, avert your eyes! This is a
gloriously messy dessert. Banana slices are baked in butter, brown
sugar, a little lemon juice, and rum (see Note for a non-alcoholic
version); the hot bananas are then scooped over ice cream and chocolate
syrup, with garnishes of toasted pecans and whipped cream. As you
can imagine, the ice cream melts pretty quickly here, so my advice
is to make this for someone who doesn’t mind getting a bit
“down and dirty” with their food.
I love the contrasts in this dessert---hot bananas with sauce;
cold, smooth ice cream; crunchy nuts; fluffy whipped cream. If you
prefer a sundae that doesn’t melt quite as swiftly, let the
baked bananas cool for a few minutes after you remove them from
the oven, until they’re just warm. (Don’t let them cool
completely; the sauce might prove difficult to scrape out of your
baking dish if you do.) Incidentally, the baked bananas will keep
for about a day in the fridge, but they’re really best when
freshly-baked. If you would rather use a chocolate sauce instead
of a syrup, feel free, but I think a hot fudge sauce would be too
goopy even for this sundae.
For each sundae, you’ll need a bowl or a heavy glass that
holds 10 to 12 ounces. I have what I think are “old fashioned”
glasses, meaning that they’re glasses designed to hold the
drink called an “old fashioned”, and they’re perfect
for this. I like to use a clear bowl or glass so it’s possible
to see the layers here, but that’s certainly not a necessity.
Don’t use anything terribly thin or fragile, though, as there’s
a very remote possibility that the sudden temperature contrasts
in this sundae could crack thin glass.
Yield: 2 sundaes
- 2 Tbsp. unsalted butter
- 2 Tbsp. firmly packed dark brown sugar
- 1 tsp. freshly-squeezed lemon juice
- 2 large bananas, ripe but still firm
- 2 Tbsp. dark rum
- 2 large scoops good-quality vanilla OR chocolate ice cream (or
use a different flavor, if you wish), slightly softened
- Good-quality chocolate syrup
- Chopped, toasted, cooled pecans
- Lightly sweetened whipped cream
Have ready two bowls or heavy glasses, each of 10 to 12 ounce capacity.
Have ready your ice cream of choice, chocolate syrup, and garnishes.
Preheat oven to 350 degrees F. Choose a tempered glass baking dish,
preferably a shallow one, that will accommodate the banana slices
in a single layer. While the oven heats, cut the butter into slices,
place the slices into the baking dish, and place the dish into the
oven just until the butter is melted. Remove dish from oven; add
brown sugar and lemon juice, stirring thoroughly until all ingredients
Peel one banana. Cut off and discard about 1/2 inch from each end,
as well as any bruised spots. Slice the bananas about 1/4 to 1/2
inch thick. As soon as you’ve sliced the banana, place the
slices into the sauce in the baking dish, one flat side down. Using
a large spoon, coat the top flat surface of each slice with sauce
in the baking dish. Repeat procedure with second banana.
Bake bananas in preheated oven for 5 to 8 minutes, or until sauce
is bubbling. Remove dish from oven. Drizzle 2 Tbsp. dark rum over
top of bananas; CAREFULLY swirl baking dish briefly. Return to oven;
bake about 5 minutes longer. Sauce will be bubbling, and a toothpick
inserted into a banana slice will encounter no resistance.
While bananas bake, place a tablespoon or so of chocolate syrup
(no need to measure) into the bottom of each bowl or glass you’ll
When bananas are done, remove from oven and wait just until sauce
stops bubbling. Work quickly now! Place a large scoop of slightly
softened ice cream on top of the pool of chocolate syrup in each
bowl or glass, then drizzle a little more syrup onto the ice cream.
Scoop about half of the bananas and their sauce onto the top of
each scoop of ice cream. Quickly garnish with pecans and whipped
cream. Serve immediately!!!
If any baked bananas are left over, cool briefly, then refrigerate
for no longer than a day. Reheat gently, at 50% (medium) power in
the microwave, just until warm. If sauce appears “separated”,
stir briskly until smooth again.
Note: For a non-alcoholic version of the bananas,
melt the butter, then stir in the brown sugar and lemon juice as
above. Add 3 Tbsp. hot heavy cream to this mixture (yes, 3 Tbsp.
cream in place of 2 Tbsp. rum) and stir in throughly, then add the
sliced bananas, coating with the sauce. Bake as above, carefully
swirling baking dish once or twice about halfway through baking