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From River Road Recipes...The Textbook of Louisiana Cuisine, published in cooperation with

INGREDIENTS:

  • 2 tablespoons butter
  • 4 tablespoons brown sugar
  • 2 bananas
  • Pinch cinnamon
  • 1 tablespoon banana liqueur
  • 1 ounce rum or brandy
  • Vanilla ice cream
  • TO PREPARE:

    Mix butter and brown sugar in saucepan.  Cook over medium heat until it is caramelized.  Cut bananas in quarters.  Add and cook until tender.  Add cinnamon and liqueur; stir.  Add rum or brandy to top of mixture.  DO NOT STIR.  Light.  Spoon over vanilla ice cream while flaming.

    SERVES: 6

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