Author: Lyn Corinne Liner | A Sprinkling of Cayenne
1/3cup brown sugar
1/3cups chopped pecans
1/4teaspoon gluten free rum extract
gluten free vanilla ice cream for serving
Preheat oven to 350 degrees F.
Peel bananas, then cut in half. Cut the halves in half again.
Arrange the sliced banana pieces in a single layer along a well-greased cast iron skillet.
Bake for 5 minutes.
Remove skillet from oven, and use a spatula to turn the banana slices over carefully. (It's ok if one or more of the pieces break, it will not effect the taste of the dish. You can also spoon more sauce over the broken pieces to make them elegant over the ice cream before serving.)
Put skillet back into the oven, and bake for 5 additional minutes.
Pour the butter and the brown sugar into a small saucepan or skillet.
When the butter melts, stir until the sugar and butter are well-combined.
Add the chopped pecans, cinnamon and GF rum extract to the pan. Cook for 1 additional minute, then remove from heat.
Remove skillet from oven.
Pour the bananas foster sauce over the bananas.
Put skillet back into oven, and bake for 3 minutes.
Remove from oven. Let cool for about 3 minutes, then serve immediately with gluten free vanilla ice cream.