Servings: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
4 ripe bananas (sliced lengthwise or into thick rounds)
4 tablespoons unsalted butter
1 cup brown sugar (packed)
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur (optional but enhances flavor)
1/4 cup dark rum
1/4 cup heavy cream (optional, for a creamier sauce)
Vanilla ice cream (for serving)
Instructions:
Prepare the Bananas:
Peel and slice the bananas lengthwise or into thick rounds. Set aside.
Make the Sauce:
In a large skillet, melt the butter over medium heat.
Add the brown sugar and stir until it dissolves into the butter, forming a smooth caramel-like mixture.
Stir in the cinnamon and banana liqueur (if using). Cook for 1-2 minutes to allow the flavors to meld.
Cook the Bananas:
Gently place the banana slices in the skillet. Cook for about 2-3 minutes on each side until the bananas soften but still hold their shape.
Flambé (Optional):
Carefully pour the rum into the skillet. Using a long lighter or a match, ignite the alcohol. Let the flames burn off naturally (about 30 seconds to 1 minute). Ensure safety during this step by keeping the skillet away from flammable items.
Finish the Sauce:
For a richer sauce, stir in the heavy cream and cook for an additional minute.
Serve:
Spoon the bananas and sauce over scoops of vanilla ice cream. Serve immediately for a warm, caramel-y delight.

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