Ingredients
- 8 tablespoons butter, cut into cubes
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 ripe bananas, peeled and cut lengthwise into halves
- 1 cup banana liqueur
- 1 cup Myers Rum
- 1 pint vanilla bean ice cream
- 8 (about 1-inch thick) slices of yellow pound cake
- Powdered sugar in a shaker
- 4 sprigs of fresh mint
Directions
In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. To assemble, place two scoops of ice cream, between two slices of pound cake, forming a sandwich. Place the sandwich in the center of a shallow bowl. Spoon two banana halves on top of the sandwich. Spoon the sauce over the top. Garnish with powdered sugar and fresh mint
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