1/2 c brown sugar
2 T butter
1/4 t cinnamon
1/4 c heavy cream
2-4 T chopped pecans
1 ripe, firm banana
1 T dark rum (optional)
Toast the pecans in a dry skillet over medium heat until toasted, stir often. In a skillet over medium heat melt butter. Add brown sugar and cook until bubbly and thick, a couple of minutes. Add the cream and stir until smooth. Add sliced bananas and gently cover them with the caramel sauce. Just warm the bananas, over cooking them will make them mushy. Avoid stirring too much. Add the dark rum and stir. Cook until the mixture reduces and thickens.
Serve with a scoop of vanilla ice cream. Garnish with extra sauce and toasted nuts
