![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih34-5IPSDiNG48rWK37cd48-8d4MpaUpXPzz2CiMLfChnMbD1ejlv-d3FmU2Jr-TasMI0Mf-GUyth76kYLss7FL0Q8jwfO-QUftM5FL-0j2HHaqF98NhtdVXTHt2FcgJV2ICb1k7pkUKX4YOFA3HzWO2pCn8Lo6T_c63hcDrr_r3GWhkWEsk96kIZT-E/s320/IMG_0073.jpg)
Ingredients:
- 1/2 c. butter
- 1/4 c. packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 c. maple syrup
- 1/4 to 1/2 tsp. rum extract
- 4 firm bananas
- 1/2 c. chopped toasted pecans or walnuts, if desired
- whipped topping
Directions:
- In a 10" nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick like gravy.
- Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
- To serve, place Dutch Baby on individual plate; spoon sauce and bananas into Dutch Baby, top with whipped cream.