Ingredients:
- 4 firm ripe bananas, sliced in half lengthwise
- 4 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons lemon juice, about 1 lemon
- 1/2 cup banana liqueur
- 1/2 cup dark rum or good quality brandy
Preparation:
Melt butter in a heavy skillet; add the brown sugar and spices, stirring until the sugar is completely melted. Add the ripe bananas and cook until they are hot and well coated with syrup, but not mushy.Carefully pour in the banana liqueur and rum. If the butter is very hot, the bananas will flame on their own. Or, you can cook over medium heat, stirring, until the alcohol cooks out. Or, with a long match, carefully flame the liqueur and brandy in the pan and cook until the flame dies out and the alcohol is cooked out.
Add the juice from the lemon and stir to blend.
Serve the bananas and sauce warm over vanilla ice cream.
Serves 4.
More Banana Desserts
Layered Banana Pudding Dessert
Bananas Split Trifle
Bananas with Vanilla Rum Sauce
Banana Fritters
Banana Ice Cream Topping
Banana Cream Pie Recipe
Bananas Foster
Banana Pudding Pie
Banana Pudding
Banana Pudding II
Banana Crepes
Banana Bites
Bread Machine Banana Bread
Banana Cream Pie with Meringue
Banana Squares
Chocolate Banana Cake
Orange Banana Smoothie
Banana Nut Cake
Bananas
Banana Bread
Banana Cake Recipes
Banana Pies
Banana Pudding Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
