Serves 4 to 6 servings
Originally aired February 21, 2012
- 2 large under-ripe bananas (yellow with some green)
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/4 cup dark brown sugar
- 2 tablespoons banana liqueur
- 1/4 cup dark rum
- Splash of heavy cream
- Vanilla ice cream for serving
Peel the bananas. Slice them at an angle into pieces 1-inch thick.
Heat a large saut pan over medium-high heat. Melt the butter. When the butter foams, lay in the pieces of banana, cut-side down, and the cinnamon. Let the bananas cook about 30 seconds. Add the brown sugar stirring gently, turning the banana pieces once, until the sugar melts.
Turn bananas once more and add the banana liqueur, shaking and swirling the pan to combine the sauce ingredients. Add the rum and ignite either by tipping the pan towards the flame or by lighting contents with a match. Remove pan from burner and allow the flames to burn out completely. Place the pan back on the burner, turn up the heat and let the sauce reduce, spooning over bananas.
Add the heavy cream and cook a minute more so the sauce becomes thick and syrupy. Remove from heat. Spoon bananas and sauce over scoops of vanilla ice cream and serve immediately.