How to make it
Coat bananas with brown sugar.
Heat butter in pan on high heat. Pan-fry bananas until golden brown.
Add rum and cook until wine evaporates. Keep warm.
In a small sauce pan, combine Lee Kum Kee Plum Sauce and coconut milk (plum coconut sauce). Bring mixture to a boil then simmer for 2 minutes.
Strain plum coconut sauce and drizzle sauce over cooked bananas.
Serve with vanilla ice cream, as desired.