Warm Bananas and Rum Sauce

Oh. My. God. These were heaven in my mouth! I have to thank my husband's Major for leaving behind half a bottle of Captain Morgan Private Stock Rum. We're not big rum drinkers but I've found it a wonderful ingredient for my desserts recently (I used it to make The Best Apple Pie You Will Ever Have). I had some extra bananas left over from the muffins I made earlier this week and this dessert was born. Enjoy!!

Ingredients

2 bananas, sliced
1/2 cup brown sugar
2 shots of dark rum
1 tbsp of butter
1/4 cup of pecans

Directions

In a skillet over medium heat, add sugar, rum and butter. Stir until melted and smooth, about 3-4 minutes. Add bananas and pecans. Coat with syrup.

Serve hot over ice cream or pound cake.

Banana Pecan Muffins

Ingredients

2 cups all purpose flour
1 1/2 tsp of baking soda
4 bananas
3/4 cup of brown sugar, packed
1 tsp of vanilla
1 1/2 sticks of butter, melted and cooled
1/2 cup of pecans, chopped
2 eggs

Directions

Heat oven to 375 degrees.

In a small bowl, roughly smash two bananas and set aside. With an electric mixer, beat two remaining bananas until they are smooth (about 2 minutes on high). Mix in the brown sugar, eggs, vanilla, butter and additional bananas. Slowly mix in the flour and baking soda. Fold in the pecans.

Pour into batter into muffin tin. (I pour batter to the top for an extra big muffin top.)

Bake for 20 minutes or until toothpick inserted into center comes out clean.

Serve warm from the oven or slice open and toast.