Fri-Dinner: Bananas in Caramel Sauce
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
pineapple juice
or orange |
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
rum
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
cinnamon
|
|
| 6 | each |
bananas
|
|
| 6 | small |
ice cream
vanilla |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
pineapple juice
or orange |
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
rum
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
cinnamon
|
|
| 6 | each |
bananas
|
|
| 6 | small |
ice cream
vanilla |
*
|
Directions
In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour.
Gently stir in pineapple juice and butter, bring careful because mixture will bubble up.
Add rum, lemon juice and cinnamon; cook, stirring, for 4 to 5 minutes or until smooth.
[Sauce can be cooled, covered and refrigerated for up to 12 hours; reheat gently.]
Cut bananas into 1-inch thick slices; add to sauce and heat through.
Serve over ice cream.
