Don’t worry: you don’t set fire to this dessert tableside like they do
in New Orleans. Nonetheless, this is a wonderful, decadent dessert, and
with your slow cooker and a store-bought pound cake, it’s very easy.
This makes a particularly wonderful dessert following a spicy main
peeled, cut into quarters
½ cupflaked coconut
½ cupdark corn syrup
⅓ cupunsalted butter, melted
1 teaspoonlemon zest, grated
3 tablespoonslemon juice
(light or dark)
12 slicespound cake
1L (32floz)vanilla ice cream
Place bananas and coconut in slow cooker and stir briefly.
In a mixing bowl, combine cinnamon, salt, corn syrup, melted
butter, lemon zest, lemon juice, and rum. Pour over banana and
coconut in slow cooker.
Cover and cook on Low setting for 1 to 2 hours.
To serve, place a scoop of softened ice cream between two slices
of pound cake, then ladle bananas and sauce over each “sandwich.”
Sprinkle with confectioner’s sugar before serving.