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Caramelized Banana Split Rum Salted Caramel

The classic banana split with a dash of salt and hint of adult.

Servings

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Difficulty

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Easy

Active Time

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30 Minutes

Inactive Time

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Total Time

clock face showing 12:30

30 Minutes

Ingredients

2 scoops Häagen-Dazs® Rum Raisin Ice Cream

 

Caramelized Bananas: 

2 small, firm bananas (peeled) 

1 tablespoon butter

3 tablespoons dark brown sugar

3 tablespoons rum (can substitute orange juice) 

2 tablespoons toasted pecans

Sweetened whipped cream

Maraschino cherries

 

Salted Caramel Sauce: 

1 cup packed brown sugar 

1/2 cup heavy cream 

4 tablespoons butter

3 teaspoons vanilla 

Dash of salt

Directions

Step 1

Carefully cut bananas in half lengthwise. Melt butter in medium-sized skillet, add brown sugar, and place banana halves on top, cut side up.

 

Step 2

Cook for about 30 seconds on medium-high. Add rum, cook for 30 more seconds, and then carefully turn bananas over and cook for 1-2 minutes more, basting occasionally with the sauce. Remove from heat.

 

Step 3

Place one banana-half in the bottom of the bowl along the edge. Top with another banana-half at a 45-degree angle.

 

Step 4

Top bananas with 2 scoops Häagen-Dazs® Rum Raisin Ice Cream. Top ice cream with salted caramel sauce (directions below). Add toasted pecans, sweetened whipped cream, and a maraschino cherry.

 

Step 5

Salted Caramel Sauce: Combine brown sugar, cream, and salt in a medium-sized saucepan over medium heat. Cook until thickened (about 5-7 minutes). Add vanilla, stir, and let cool for a few minutes. Store leftovers in a glass jar.