6 bananas, peeled and cut in quarters
1/2 cup flaked coconut
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
1 tsp lemon zest, grated
3 Tbs lemon juice
1 tsp rum
12 slices pound cake
1 quart French vanilla ice cream, softened
confectioners sugar, for garnish

Combine the bananas and coconut in the slow cooker. In a medium mixing bowl, combine the cinnamon, salt, corn syrup, butter, lemon zest, lemon juice and rum. Pour over the banana and coconut mixture. Cover cook on Low for 1 to 2 hours. To create individual servings, place one scoop of the ice cream between two slices of pound cake. Ladle the bananas and sauce over each ice cream sandwich and dust with confectioners sugar.