Delicata Squash Seed Oil Banana Compote
2 ripe bananas, peeled and cut into quarters
1/2 stick of butter
1/2 cup Olive Destination Coconut Sugar
4 Tbsp Olive Destination Delicata Squash Seed Oil
1/4 cup dark rum (optional)
1 quart pistachio or french vanilla ice cream
Ground cinnamon for garnish
Melt butter in large skillet over medium heat. Add oil. Stir in coconut sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired - use caution before adding rum, step away from stove as the pan may flame.
Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Sprinkle with cinnamon for garnish.