Banana Squash

 
 
 
Serves 4
Preparation Time 15 min
  • 2 ripe bananas, peeled and cut into quarters 

  • 1/2 stick of butter

  • 1/2 cup light brown sugar, packed tightly

  • 4 Tbsp Olive Alchemy Butternut Squash (or Roasted Pumpkin) Seed Oil

  • 1/4 cup dark rum (optional) 

  • 1 quart pistachio or french vanilla ice cream 

  • Ground cinnamon for garnish


Melt butter in large skillet over medium heat. Add the squash seed oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired - use caution before adding rum, step away from stove as the pan may flame.

Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Sprinkle with cinnamon for garnish. 

 

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