Bananas are cooked in a bubbling pan of dark brown sugar, butter, rum and cinnamon and served over ice cream with walnuts in this elegant, quick dessert.
(makes 4 servings)
- 1 stick butter
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1/2 cup dark rum
- 1/4 cup banana liquor
- 2 whole bananas sliced into quarters
- 1/2 cup chopped walnuts or pecans
- a dash of cinnamon
- In a large frying pan, melt the butter over low heat.
- Stir in the brown sugar and cinnamon until the sugar dissolves.
- Add heavy cream and stir until incorporated.
- Add the banana liqueur and stir.
- Add the bananas and cook until they begin to soften and brown. Stir to make sure they don’t burn.
- Meanwhile, in a separate pot, add the rum and let warm on low heat.
- Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
- Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
- Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
Recipe adapted from: 12tomatoes.com