Rum-Flamed Bananas
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bananas
|
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | cup |
rum
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bananas
|
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 237 | ml |
rum
|
*
|
Directions
Peel bananas, cut in half crosswise.
Melt butter in chafing dish pan over direct heat.
Place bananas in hot butter; sprinkle with mixed sugars and cook until browned lightly on all sides, about 4 to 6 minutes.
Pour the rum over the bananas; ignite the rum, and serve on dessert plates.
Serve this over French Vanilla Ice Cream, heaven! I also have a terrific Crepes Suzette recipe that's great for company. Crepes can be made ahead of time and frozen until the day you need them.
