Description
A classic New Orleans dessert featuring bananas caramelized in a buttery cinnamon-rum sauce and flambéed to perfection.
Ingredients
4 firm, ripe bananas, sliced lengthwise
1/2 cup unsalted butter
1 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/4 cup dark rum
4 scoops vanilla bean ice cream
Instructions
Step 1: Melt the butter in a large skillet over medium heat.
Step 2: Add brown sugar and cinnamon, stirring until the sugar dissolves and bubbles.
Step 3: Add the bananas to the pan and cook for 2 minutes per side, basting with the syrup.
Step 4: Pour in the banana liqueur and dark rum; do not stir.
Step 5: Carefully ignite the alcohol using a long lighter. Shake the pan gently until flames subside. Serve hot over vanilla ice cream.
Notes
Ensure bananas are firm so they don't turn to mush in the hot caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop/Flambé
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 52g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 55mg
