Baked Banana Sundae

Cooking Instructions

Have ready two bowls or heavy glasses, each of 10 to 12 ounce capacity. Have ready your ice cream of choice, chocolate syrup, and garnishes.

Preheat oven to 350 degrees F. Choose a tempered glass baking dish, preferably a shallow one, that will accommodate the banana slices in a single layer. While the oven heats, cut the butter into slices, place the slices into the baking dish, and place the dish into the oven just until the butter is melted. Remove dish from oven; add brown sugar and lemon juice, stirring thoroughly until all ingredients are combined.

Peel one banana. Cut off and discard about 1/2 inch from each end, as well as any bruised spots. Slice the bananas about 1/4 to 1/2 inch thick. As soon as you've sliced the banana, place the slices into the sauce in the baking dish, one flat side down. Using a large spoon, coat the top flat surface of each slice with sauce in the baking dish. Repeat procedure with second banana.

Bake bananas in preheated oven for 5 to 8 minutes, or until sauce is bubbling. Remove dish from oven. Drizzle 2 Tbsp. dark rum over top of bananas; CAREFULLY swirl baking dish briefly. Return to oven; bake about 5 minutes longer. Sauce will be bubbling, and a toothpick inserted into a banana slice will encounter no resistance.

While bananas bake, place a tablespoon or so of chocolate syrup (no need to measure) into the bottom of each bowl or glass you'll use.

When bananas are done, remove from oven and wait just until sauce stops bubbling. Work quickly now! Place a large scoop of slightly softened ice cream on top of the pool of chocolate syrup in each bowl or glass, then drizzle a little more syrup onto the ice cream. Scoop about half of the bananas and their sauce onto the top of each scoop of ice cream. Quickly garnish with pecans and whipped cream. Serve immediately!!!