2 ripe bananas, peeled and cut into quarters
1/2 stick of butter (1/4 Cup)
1/2 Cup light brown sugar, packed tightly
4 Tbsp Butternut Squash Seed Oil
1/4 Cup dark rum (optional)
1 quart ready-made pistachio or french vanilla ice cream
Ground Cinnamon for garnish
Melt butter on the stove in a large skillet over medium heat. Add Butternut Squash Seed Oil, then stir in brown sugar until dissolved. When mixture bubbles slightly around the edges, add banana slices. Coat the fruit in pan, stirring gently, about 30 seconds. Add rum (optional). (Use caution when adding rum; the pan may flame up).
Put a generous scoop of ice cream on each dessert plate. Using a slotted spoon to remove the fruit from the skillet, add warm sugared banana slices to the ice cream. Pour warm sauce from the pan over ice cream and bananas. Sprinkle with a little cinnamon for garnish.
Adapted from WholeHeartedFoods.