2 bananas (barely ripened)

2 tbsp butter

¹⁄₂ cup firmly packed brown sugar, or ¹⁄₄ cup Truvía Brown Sugar Blend

¹⁄₄ tsp ground allspice

¹⁄₄ tsp ground nutmeg

Dash of sea salt

¹⁄₃ cup dark rum (such as Myers’s Original Dark Rum)

2 tsp ground cinnamon

Vanilla ice cream, to serve (look for lower calorie options, such as Halo Top)

1. Cut the bananas in half lengthwise, leaving them in their skins. Set the smoker to 250°F (120°C) and place the bananas on the grate, skin-side down. Smoke for 30 minutes.

2. Meanwhile, preheat the broiler or a grill to 400°F (204°C) and make the rum sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar, allspice, nutmeg, and salt, and stir to combine. Stir in the rum, reduce heat to low, and let the sauce reduce down for 10 minutes.

3. Place the smoked bananas under the broiler, skin-side down, or oil the grill and place on grates, skin-side up. Cook the exposed banana until browned, 5 to 10 minutes. Remove and sprinkle generously with cinnamon.

4. Let cool slightly, remove the banana from the skins, and lightly chop. Scoop the ice cream into bowls, top with the chopped banana, and drizzle with the rum sauce. Serve immediately.

Maximizing leftovers: Drizzle this rum sauce over smoked fruit, such as peaches, or simply serve with ice cream for a decadent dessert.