Ingredients:

  • 1/2 cup (60g) pecan halves
  • 1/4 tsp (1.5g) fine sea salt
  • 4 tbsp (56g) unsalted European-style butter
  • 1 cup (200g) packed dark brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/8 tsp (0.25g) freshly grated nutmeg
  • 4 large firm-ripe bananas, peeled and halved lengthwise and crosswise
  • 2 tbsp (30ml) banana liqueur
  • 1/4 cup (60ml) high-proof dark rum
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Place pecan halves in a small, dry skillet over medium heat. Toast for 3–5 minutes, tossing frequently, until fragrant and slightly darkened. Remove from heat and set aside.
  2. In a 12-inch heavy-bottomed skillet, melt the butter over medium heat. Stir in the dark brown sugar, cinnamon, and nutmeg. Continue stirring until the sugar dissolves and bubbles into a uniform, mahogany syrup.
  3. Add the banana quarters to the skillet. Sauté for 1–2 minutes per side until the edges soften but the centers remain firm. Stir in the toasted pecans to coat them in the caramel.
  4. Remove the pan from the heat or turn the burner to low. Stir in the vanilla bean paste and banana liqueur. Pour the dark rum over the mixture.
  5. Carefully ignite the rum using a long-reach lighter or by tilting the pan slightly toward a gas flame. Allow the alcohol to burn off until the flames subside. Serve immediately over vanilla bean ice cream.