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1
Melt butter in a 10-inch heavy skillet over low heat.
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2
Add brown sugar, allspice and nutmeg and stir
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3
Until sugar dissolves.
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4
Add water and bring sauce to simmer.
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5
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
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6
Remove bananas from pan to a serving dish.
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7
Bring sauce to a simmer and carefully add the rum.
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8
If the sauce is very hot, the alcohol will flame on its own.
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9
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
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10
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
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11
Immediately spoon the sauce over bananas and serve. Or smash up to make cupcakes!
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12
Set the sauce aside for the buttercream.
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13
Preheat oven to 350 degrees.
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14
Beat together butter and both sugars until light and fluffy.
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15
Beat in bananas, then eggs, one at a time and beat well after each addition.
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16
Add vanilla.
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17
Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
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18
Beat just until blended.
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19
Divide batter evenly among muffin cups.
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20
Bake for 20 to 22 minutes or until tester comes out clean.
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21
Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
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22
Prepare Buttercream Icing:
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23
In a standing mixer fitted with a whisk, mix together sugar and butter.
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24
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
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25
Add vanilla and sauce and continue to beat on medium speed for 1 minute more.
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26
Frost cupcakes with heaps of icing and top with toasted coconut
