12 bananas cut into quarters
1 cup flaked coconut
1 tsp. ground cinnamon
1/2 tsp salt
1 cup dark corn syrup
2/3 cup butter, melted
2 tsp grated lemon peel
1/4 cup lemon juice
2 tsp rum
12 slices pound cake
1 quart vanilla ice cream

  • Combine bananas and coconut in 4 quart crock pot.
  • Whisk together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in a medium bowl until well blended.
  • Pour over bananas. 
  • Cover cook on low 1 to 2 hours. 
  • To serve arrange bananas on pound cake slices. Top with ice cream and pour warm sauce on top.