Step 1

Cut bananas in half lengthwise, then widthwise. Layer on the bottom of a 1.5 qt ovenproof casserole dish.

Step 2

In a small bowl, mix brown sugar, orange juice, butter, rum and cinnamon. Whisk thoroughly. Spoon over the bananas, and use a pastry brush to ensure the bananas are thoroughly coated. Cover with an ovenproof lid.

Step 3

Place the Oven Rack in the Slow Cook/Proof level and place the covered casserole on the rack.

Step 4

Select the SLOW COOK program and adjust the time to 2 hours, then press START.

Step 5

When the program is complete, divide the bananas into individual serving dishes, toss toasted walnuts in the cooking liquid, then spoon the cooking liquid and nuts over the bananas.

Step 6

Serve hot with vanilla ice cream.

Step 7

Optional flambe: Before dividing the bananas into individual dishes, pour 1 oz rum over the bananas and carefully ignite with a long-reach lighter. Wait until the flames burn off before serving, or extinguish by covering the dish with an ovenproof lid.