For those who know this recipe I hope you concur it is one of the BEST desserts and so easy to make.

There are a many recipes online but my version takes minutes and wows guests.

Melt in a frying pan for 4 servings

2/3 cup Brown Sugar

1/4 cup Butter (salted or unsalted)

Cook on medium heat until a caramel starts, couple of minutes

Add 2 bananas cut lengthwise

Cook for 2-3 minutes turning the bananas

Flambe some rum (caution as you ignite the rum)

Pour the mixture over ice cream

You can add, allspice, cinnamon, nutmeg, orange zest they all complement the recipe, mine is fairly basic and mouth watering.

Yummy

Instead of Rum, try using Cointreau or Grand Marnier. I learned this trick from Brennan's in New Orleans where the recipe was created in 1951.

Edited September 1, 201213 yr by KeyserSoze01

Banana flambe!

Try with Tia Maria

Banana flambe!

Try with Tia Maria

You're due a slap you are matey....but afterwards you can cook this up for me. I'm looking forward to the boonies!

I use these ingredients. Got it from a restaurant in New Mexico.

2 tablespoons butter

3 tablespoons brown sugar

1/8 teaspoon ground cinnamon

1 banana

1 tablespoon lemon juice

1/4 cup rum

2 tablespoons banana liqueur

ice cream, vanila is preferred

1. In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
   
2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
   

I use these ingredients. Got it from a restaurant in New Mexico.

2 tablespoons butter

3 tablespoons brown sugar

1/8 teaspoon ground cinnamon

1 banana

1 tablespoon lemon juice

1/4 cup rum

2 tablespoons banana liqueur

ice cream, vanila is preferred

1. In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
   
2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
   

Ahhhhhhh 50/50 butter & brown sugar must give that a try & the lemon juice sounds like a nice complement. I think this is my all time favourite dessert now & everything is so easy to find in Thailand. Tks for sharing