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½ cup dark rum
3 tablespoons Burleson's Pure Honey
4 ripe bananas, sliced
½ cup toasted pecan pieces
1 quart vanilla ice cream
In a large non-stick skillet, combine rum and honey. Cook over medium-low heat until mixture simmers. Add bananas; cook for 3 minutes, turning banana slices halfway through. Stir in pecans. Serve over vanilla ice cream or frozen yogurt. Makes 4 servings.
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