A delightful dessert featuring caramelized bananas with a hint of rum, served over creamy vanilla ice cream.
Turn on the slow cooker to Low and add the butter, allowing it to melt.
Ensure the butter is fully melted before adding the sugar for a smooth caramel base.
Stir in the brown sugar until it dissolves and forms a caramel-like mixture.
Mix gently to avoid clumping and ensure a uniform caramel texture.
Add the sliced bananas and rum, stirring gently to coat them in the caramel sauce.
Use ripe bananas for the best flavor and texture.
Cover and cook on Low for 1 hour, allowing the flavors to meld and the bananas to soften.
Check occasionally to ensure the bananas are not overcooking.
Serve the warm banana mixture over scoops of vanilla ice cream in serving bowls.
Serve immediately for the best contrast between the warm bananas and cold ice cream.
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