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1.
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Combine rum, brown sugar, and 1 tablespoon butter in a saucepan.
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Bring to a simmer over medium-high heat.
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(Be careful; rum will flame up when it comes to a boil.)
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When flames subside, stir with a whisk until syrupy.
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Remove from heat; stir in pepper and salt.
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Keep warm.2.
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Heat a grill pan over medium heat.
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Coat bananas with cooking spray.
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Place on grill pan; grill 2 minutes on each side or until lightly charred.3.
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Brush bread with remaining 1 1/2 tablespoons butter.
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Sprinkle granulated sugar onto a small plate.
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Dredge bread evenly in sugar.
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Place bread in pan; grill 15 seconds on each side or until lightly charred, being careful not to scorch.
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Serve bread with bananas and sauce.VARIATIONGrilled Fig Toast: Use turbinado sugar in place of brown sugar and Saba* in place of rum; omit salt.
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Replace bananas with 6 fresh figs, halved.
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Arrange on a platter; drizzle with 1 teaspoon extra-virgin olive oil.
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Sprinkle with 1/4 teaspoon coarse sea salt.
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(*Saba is a sweet-tart condiment made from grape must; you can substitute balsamic syrup.)
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SERVES 4 (serving size: 1 bread block, 3 fig halves, about 2 teaspoons sauce, 1/4 teaspoon oil, and dash of salt) CALORIES 288; FAT 11g (sat 5g); SODIUM 315mg
