Ingredients
- 6 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 6 ripe bananas, peeled, sliced lengthwise and halved
- 1/4 cup banana liqueur
- 1/2 cup dark rum
- 1/2 teaspoon ground cinnamon
- 1 pint vanilla ice cream
Directions
Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately.
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By texas101
on December 13, 2012
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I like it, however I omitted the alcohol. It is easy. If you are like me and don't drink or use alcohol in recipes, it still works.
By Gwenn
Atlanta
on August 15, 2010
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This recipe is so easy to make, even an inexperienced cook can prepare this dish. Igniting the alcohol is really optional, so if you are intimidated by it, just let the alcohol simmer off, rather than burn off with a flame (which is what I had to do, because for some unknown reason my rum and banana liqueur did not ignite. The dish was still amazing. I served it over homemade vanilla bean ice cream, and my guests just flipped. I was almost embarrassed to tell them how easy it was to prepare, because everyone wanted the recipe.
By smottinger
Tampa, FL
on January 04, 2010
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My husband & I made this dessert tonight. It was both quick & easy & super yummy!
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