Feb 20, 2012
This classic dessert has all the flavours you love -- and it's made even better with a splash or two of rum. Firmer bananas work best in this recipe, over-ripe bananas will turn too mushy.
3 tbsp. butter
6 tbsp. brown sugar
4 small bananas, peeled, cut in half lengthwise
1/4 cup rum
1 tsp. vanilla
Pinch freshly grated nutmeg
Vanilla ice cream, for serving
Fresh raspberries, for garnishing
Mint sprigs, for garnishing
Cookies, for garnishing
Shredded toasted coconut, for garnishing
Over medium high heat, melt butter. Add brown sugar. Cook until brown sugar dissolves. Add bananas. Continue to cook until brown sugar caramelizes and bananas are tender, about 2 to 3 minutes. Remove pan from heat and add rum. Transfer pan back on heat. To flambé, ignite with long match or barbecue lighter. The alcohol should burn off in a few seconds and the flame will extinguish. (If flame does not extinguish, cover pan with lid.) Finish sauce with vanilla and pinch nutmeg.
Serve bananas and rum sauce over vanilla ice cream. Garnish as desired, with raspberries, mint, cookies and/or toasted coconut.
Yield: 4 servings.