Tuesday, September 8, 2009


4 firm bananas
lemon juice
6 tbsp butter
1/4 cup packed brown sugar
3 tbsp banana liqueur
3 tbsp rum
whipped cream
ground cinnamon for garnish, optional

Peel bananas and brush with lemon juice. Melt the butter in a skillet. Stir the brown sugar into the butter and cook, stirring until sugar is melted. Add bananas in a single layer. Saute about 3 or 4 minutes; turn once. Pour the liqueur over all. Over low heat, heat rum in a small saucepan until warm. Pour over the bananas and then remove the skillet from the heat.

Carefully ignite the mixture in the skillet using a long stemmed match or fireplace lighter; shake pan back and forth. Spoon the flaming liqueur over the bananas until the flames die out. Serve immediately with the whipped cream. Sprinkle with cinnamon.

Caution: Be care to remove pan from heat before igniting. Always be cautious when working with live fire.

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