2 Tbsp Sweet Butter Olive Oil
2 Tbsp Butternut Squash Seed Oil
1/2 c. light brown sugar, packed tightly
2 ripe bananas, peeled and cut into quarters
1/4 c. dark rum (optional)
1 quart pistachio or French Vanilla ice cream
ground cinnamon, for garnish
Heat Sweet Butter Olive Oil and Butternut Squash Seed Oil over medium heat. 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. May flambé this if desired. Use caution before adding rum; step away from the stove as the pan may flame.
Serve over ice cream. Sprinkle with cinnamon for garnish.