INGREDIENTS
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Crust16 pecan shortbread cookies, very finely chopped (2 1/2 cups/625 mL crumbs)
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1/4 cup (50 mL) all-purpose flour
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1/4 cup (50 mL) packed brown sugar
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1/4 cup (50 mL) butter (1/2 stick), melted
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Filling and Sauce4 medium bananas
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3 tbsp (45 mL) dark rum, divided
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1/2 cup (125 mL) packed brown sugar
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1/4 cup (50 mL) heavy whipping cream
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1/4 cup (50 mL) butter (1/2 stick)
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1/2 tsp (2 mL) Korintje Cinnamon
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Vanilla ice cream (optional)