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Rum-Butterscotch Bananas

1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup dark rum
2 large, firm, ripe bananas
vanilla ice cream for serving

Combine the butter, brown sugar and rum in the slow cooker. Cover and cook on LOW for 1 to 1/2 hours. Stir with a whisk until smooth.

Just before serving, peel the bananas, cut in half lengthwise, and cut each piece in half crosswise to make 4 pieces per banana. Add to the hot sauce. Cover and continue to cook on LOW until heated through and coated with the sauce, 15 to 20 minutes.

Serve immediately over scoops of vanilla ice cream.

Not Your Mother's Slow Cooker Cookbook (p. 471)