Saturday, August 15, 2015

Heaven on the Tongue

A favorite recipe from my favorite city, New Orleans:


2 Tbsp butter
1/4 cup packed brown sugar
4 small bananas, sliced lengthwise
1/4 tsp cinnamon
1/4 cup light rum
1 Tbsp banana liqueur
Vanilla ice cream


Melt butter in a skillet (large enough to hold the bananas) over medium heat.  Add brown sugar and stir until dissolved.  Add bananas, cooking on two minutes per side.  Sprinkle bananas with cinnamon.  Combine the rum and the banana liqueur and pour over the bananas.  Using a match, light the alcohol.  Baste the bananas with the liquid until the flames burn out.  Serve immediately over ice cream.


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