These were sure a hit ! Whenever you cook bananas, you bring out the flavor 10 times and this recipe is no exception. The toast makes a perfect vessel to make this a finger food. Try putting some Redi-Wip on top. Next time I may even add a little nutella to the toast – that would make it even better.

4 servings
266 calories per serving

4 large slices wheat bread, crusts removed
2 T butter
2 T light brown sugar
2 T rum
3-4 ripe bananas cut in half and then sliced thinly into long slices

Preheat oven to 425 degrees. Flatten bread with a rolling pin to 1/8 inch thick and place on a baking sheet. Melt butter and brush both sides of bread with half the butter and bake until lightly browned, about 4 minutes per side. Reheat the leftover butter and add sugar and bring to a boil then remove from heat and add in rum. Place banana slices on bread overlapping them a little and bake 5 minutes then remove from heat and brush with rum mix.