Description
A dramatic and indulgent New Orleans dessert with bananas caramelized in a buttery, boozy sauce and served warm over vanilla ice cream.
Ingredients
Scale
- 2 ripe bananas
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- Vanilla ice cream, for serving
Instructions
- Peel the bananas and slice them in half lengthwise, then into smaller chunks if desired.
- In a large skillet, melt the butter over medium heat.
- Add the brown sugar and cinnamon, stirring until dissolved and syrupy.
- Stir in the banana liqueur until well combined.
- Add the banana slices and cook for 1-2 minutes, spooning sauce over them.
- Carefully pour in the dark rum and flambé using a long lighter or match.
- Let the flames subside naturally, then cook for another minute to warm the bananas through.
- Serve the banana mixture and sauce warm over scoops of vanilla ice cream.
Notes
- Use plantains for a firmer texture and distinct flavor.
- Chopped pecans or walnuts can be added for crunch.
- Serve over pound cake or waffles for a heartier dessert.
- Swap banana liqueur with orange liqueur for a citrus twist.
- Top with whipped cream for extra indulgence.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American - New Orleans
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 34g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 45mg