This recipe works great as a filling for crepes or pair with ice cream for the classic desert. I personally am not a fan of bananas, I know super strange, but Shawn loves this filling in his crepes.
- 4 tablespoons butter
- 1/4 cup dark brown sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon vanilla (I prefer Mexican vanilla in this recipe)
- 2-3 bananas (for crepes I cut in quarters lengthwise, for ice cream I cut into 1/4″ slices)
- 3 tablespoons dark rum
- 1/4 cup of pecans or walnuts chopped (optional)
Melt butter in a large skillet then add brown sugar and cinnamon, stir until the sugar dissolves. Remove from heat and add vanilla extract and rum (it is important to remove from heat, so the rum doesn’t ignite while pouring). You can carefully light the rum in the mixture to flambe or simply return pan to heat, stir and allow the alcohol to evaporate leaving the rum flavor. Add the bananas and allow to cook on very low heat until soft. It is key to keep the heat low so that the syrup does not turn to taffy. Spoon over vanilla ice cream or use to fill crepes.
