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


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

    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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