Ripe bananas gently caramelized in a buttery brown sugar sauce, served warm with creamy vanilla ice cream and crunchy toasted pecans—an indulgent dessert ready in minutes.

Why You’ll Love This Recipe

This elegant yet simple dessert delivers rich flavors and contrasting textures in every bite. The bananas become wonderfully soft and sweet as they caramelize, while the warm sauce pairs perfectly with the cold vanilla ice cream. Toasted pecans add a delightful crunch, rounding out the experience. Whether you’re entertaining guests or craving something special on a weeknight, this dish comes together quickly and offers a restaurant-quality finish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 ripe bananas, halved lengthwise
2 tablespoons unsalted butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 cup pecans, toasted
2 scoops vanilla ice cream
Pinch of salt
Optional: splash of dark rum or vanilla extract

directions

In a skillet over medium heat, melt the butter. Add the brown sugar and cinnamon, stirring until the mixture is smooth and begins to bubble.
Carefully place the banana halves in the skillet, cut side down. Cook for 2 to 3 minutes per side until golden and caramelized.
If using, stir in a splash of dark rum or vanilla extract and simmer for an additional 30 seconds.
Remove the skillet from heat.
Arrange the banana halves on serving plates. Spoon the warm caramel sauce over the bananas.
Add a scoop of vanilla ice cream to each plate.
Sprinkle with toasted pecans and a small pinch of salt. Serve immediately.

Servings and timing

This recipe serves 2.
Preparation time: 5 minutes
Cooking time: 7 minutes
Total time: 12 minutes

Variations

Boozy Bananas: Add a splash of dark rum or banana liqueur for a more complex flavor.
Different Nuts: Substitute pecans with walnuts, almonds, or macadamia nuts.
Dairy-Free Option: Use a plant-based butter and non-dairy vanilla ice cream for a vegan-friendly version.
Spiced Twist: Add a pinch of nutmeg or allspice for a warming spice variation.
Chocolate Drizzle: Top with a drizzle of melted dark chocolate or chocolate syrup for extra decadence.

storage/reheating

This dessert is best enjoyed fresh.
If you have leftovers, store the caramelized bananas and sauce separately in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or microwave before serving. Always add fresh ice cream and pecans when ready to serve again.

FAQs

Can I use underripe bananas?

Underripe bananas won’t caramelize as well and may be too firm. Ripe bananas with a few brown spots are ideal for this recipe.

Is it necessary to use brown sugar?

Brown sugar adds a richer flavor due to its molasses content, but you can substitute with white sugar if needed.

Can I make this without pecans?

Yes, the pecans are optional. You can skip them or use a different nut for added crunch.

What type of pan works best?

A nonstick or stainless steel skillet works well. Avoid cast iron, as the sugar can stick and burn.

Can I flambé the bananas?

Yes, if using rum, you can carefully ignite it in the pan for a dramatic presentation. Be cautious and keep a safe distance.

How do I toast pecans?

Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, or until fragrant and lightly golden.

Is this dessert kid-friendly?

Absolutely, just omit the rum or any alcohol to keep it suitable for children.

Can I prepare the sauce in advance?

You can prepare the sauce ahead and reheat it gently. Add the bananas just before serving to maintain texture.

What’s the best way to serve this at a dinner party?

Plate individually and serve immediately after cooking, or keep the bananas warm and scoop the ice cream just before serving.

Can I double the recipe?

Yes, simply use a larger skillet and double all ingredients to serve more people.

Conclusion

Caramelized Bananas with Vanilla Ice Cream & Toasted Pecans is a quick yet luxurious dessert that combines warmth, creaminess, and crunch in every bite. Whether you’re serving it at a dinner party or enjoying it on a quiet night in, this sweet treat is sure to impress with its classic flavors and effortless charm.

Caramelized Bananas with Vanilla Ice Cream & Toasted Pecans

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Author: Emma Delaney
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Ripe bananas gently caramelized in buttery brown sugar sauce, served warm with creamy vanilla ice cream and crunchy toasted pecans—an indulgent dessert ready in minutes.

Ingredients

Units Scale

2 ripe bananas, halved lengthwise
2 tablespoons unsalted butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 cup pecans, toasted
2 scoops vanilla ice cream
Pinch of salt
Optional: splash of dark rum or vanilla extract

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Instructions

In a skillet over medium heat, melt butter and add brown sugar and cinnamon. Stir until smooth and bubbly.
Add banana halves, cut side down. Cook for 2–3 minutes per side until caramelized and golden.
If using, stir in a splash of rum or vanilla and simmer for 30 seconds.
Remove from heat.
Arrange caramelized bananas on a plate, spoon the sauce over top, and add a scoop of vanilla ice cream.
Sprinkle with toasted pecans and serve immediately.

Notes

Use slightly firm bananas to avoid mushiness.
Swap pecans with walnuts or almonds if desired.
Serve in individual bowls for easy presentation.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 26g
Sodium: 60mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg