| Total: | 13 min |
| Prep: | 8 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 8 tablespoons butter, cut in cubes
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon, plus more for sprinkling, optional
- 4 ripe bananas, peeled, cut lengthwise and halved
- 1 cup banana liqueur
- 1 cup 151 proof rum (recommended: Bacardi 151)
- 1 pint vanilla ice cream
Instructions
- Melt the butter in a large saucepan. Stir in the brown sugar and 1/2 teaspoon cinnamon. Add the bananas and cook them in the syrup until they just begin to caramelize, but are not falling apart, about 2 minutes. Remove the pan from the heat and carefully add the banana liqueur and the rum. Place the pan back on the heat. Using a long-handled lighter, ignite the pan contents. Stand back as you ignite the pan, the flames may be quite high. Sprinkle cinnamon into the flames, if desired. Shake the pan until flame dies, constantly basting the bananas with the sauce. Place 2 scoops of ice cream in each bowl. Divide bananas and sauce evenly over ice cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 77 g |
| Protein | 4 g |
| Cholesterol | 90 mg |
| Sodium | 71 mg |
Reviews
This recipe was quick and easy but there was too much alcohol. It was too strong and there was too much liquid when finished, I expected it to be a thicker consistency. Recipe would be better with about 1/2 of liquor used.