2 ripe bananas, peeled and cut into quarters
1/4 Cup (1/2 stick) butter
1/2 Cup light brown sugar, packed tightly
4 Tbsp Butternut Squash Seed Oil
1/4 Cup dark rum (optional) or 1/2 tsp Rum Extract
1 quart pistachio or french vanilla ice cream
Ground Korintje Cinnamon for garnish
Melt butter in large skillet over medium heat. Add Butternut Squash Seed Oil and heat, stirring to combine with melted butter. Add brown sugar, stirring until sugar is completely dissolved. When mixture begins to bubble slightly around the edges of the skillet, add banana slices and fully coat the fruit in the pan with the hot butter-sugar mixture, about 30 seconds. Add the rum (if desired) or rum extract. Use caution when adding the rum! Step away from the stove as you pour on the rum, as the pan may briefly flame up.
Scoop one generous serving of ice cream onto each dessert plate. Add sugared banana slices, and pour remaining pan sauce over the ice cream and bananas. Sprinkle each serving with a little cinnamon for garnish.