Rum Caramel Banana Bread
Looking for a simple, delicious, show-stopping dessert?
With the upcoming holiday season, I’m always looking for ways to simplify entertaining but still make it special and celebratory. I like to do this with some show-stopping food. I kick off most gatherings with a crowd-pleasing, no-cook charcuterie board but my best tip is to do as much as possible the day before the party. That means I can relax, stress-free and enjoy. Happy hosts, happy guests.
The age-old question: what dish to bring to the party?
My family believes we should never be pigeon-holed into just a single dessert for any gathering. So if you signed up to bring a dessert to your holiday gathering or even if you didn’t – bring this! I’m nudging ~ urging ~ you to make this because not only is it ridiculously good, but it’s practically guaranteed to make you look like a kitchen rock star which we all need some days.
loaf banana bread without nuts
half gallon ice cream
Prepare the banana bread according to the recipe minus the nuts.
To make the caramel sauce, add the caramel sauce, rum, 1 tablespoon of butter, cinnamon and pecans to a medium saucepan. Bring to a boil then reduce the heat and simmer 5-7 minutes until it reduces slightly and thickens.
The Rum Caramel Sauce can be made a day ahead and refrigerated in an airtight container.
In a large skillet, melt 2 tablespoons of butter or enough to coat the bottom of the skillet.
Cut the banana bread into 1/2″ slices then add it to the skillet over medium to medium-high heat. You can figure ½ to 1 slice per person, depending on appetites.
Slice the bananas, add to the skillet and sear both the bread and the fresh bananas so they are both lightly browned then cool to room temperature.
Let the banana bread and bananas come to room temp so the ice cream doesn’t melt too quickly.
Lay 1/2 or a full slice of the caramelized banana bread on a plate. Top with a scoop of ice cream and Rum Caramel Sauce and garnish with a few caramelized bananas.