• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, C, D
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1/2 cup packed (3 1/2 ounces) dark brown sugar

  3. 1 cinnamon stick

  4. 1 strip lemon zest,

  5. 2 inches long by about 1/2 inch wide

  6. 4 tablespoons dark rum

  7. 2 large, firm, ripe banana s, peeled and halved lengthwise and then crosswise

  8. 1 pint vanilla ice cream, divided among

  9. 4 bowls.

Instructions Jump to Ingredients ↑

  1. Place the butter, sugar, cinnamon stick, lemon zest, and 1 tablespoon rum in a heavy bottomed 12-inch skillet. Turn the heat to medium-high and cook, stirring constantly, until the sugar dissolves and the mixture is thick, about 2 minutes.

  2. Reduce the heat to medium and add the bananas to the pan, spooning some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1½ more minutes.

  3. Remove the skillet from the heat. Add the remaining 3 tablespoons rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside (this will take 15-30 seconds), divide the bananas and sauce (discarding the cinnamon stick and lemon zest) among the four bowls of ice cream and serve.


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