Sunday, May 23, 2010
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, then cut lengthwise
1/4 cup dark rum
Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Take pan off heat, pour in the rum and return to heat, then light it with a long lighter. Stand back when ignited and flaming. Be careful, a flame will shoot up above the pan. Let the flame die down. Serve over vanilla ice cream or pound cake.
*As shown above: Put bananas foster in a crepe, dollop cool whip over bananas, fold up crepe and drizzle with chocolate sauce/syrup.