Neale Panzram



1 cup walnuts

¼ cup pure maple syrup

Pinch of kosher salt

¾ cup rye whiskey or rum

½ cup packed light brown sugar

3 Tbsp. sugar

3 Tbsp. unsalted butter

6 bananas, peeled, cut on a diagonal into ¼” slices

1 pint ice cream


Preheat oven to 350 degrees. Toss pecans, map0le syrup, and salt on a parchment paper-lined rimmed baking sheet. Spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. Let cool completely on a baking sheet. Coarsely chop nuts; set aside. Bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite.) Turn off heat; stir mixture to dissolve sugar completely. Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet. Layer bananas and sauce, pecans, and ice cream in small glasses.  Serves 6