- Prep time
- Cook time
- Serves 4
- 4 tablespoons butter
- ¾ cup light brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 bananas (ripe), cut lengthwise into halves
- ½ cup dark rum
- 1 pint vanilla ice cream
Melt the butter over medium heat. Add the brown sugar, cinnamon and nutmeg and cook, while stirring, until the sugar dissolves, about 2 minutes. Add bananas and cook on both sides until the bananas start to soften, about 3 minutes.
Carefully add the rum (away from flame) and shake pan back and forth to warm the rum and flame the pan, or take a match and flame away from heat. Shake the pan back and forth until the flame dies.
Serve over vanilla ice cream and serve immediately.
Techniques used in this recipe:
- flambé: food that has had brandy or liqueur poured over, which is then set alight.
The tree is an attractive evergreen native to the Spice Islands. It attains a height of approximately 30 feet and its foliage is, in many respects, similar to the Rhododendron.
Nutmeg is most commonly available is ground form and is used primarily in baked goods however it is also a necessary ingredient in the mother sauce, bechamel.
Whole nutmeg is gaining ground in many household pantries. Use a microplane to grate the nut fresh into sauces, desserts, hot beverages and for breads. While it may seem inconvenient to grate nutmeg when ground nutmeg is so readily available, your dish will benefit greatly from this step.