| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
- 2 large bananas, peeled and halved lengthwise
- 2 ounces dark or light rum
- Zest of 1/2 orange
- Vanilla bean ice cream, for serving
Instructions
- Prepare a grill for medium-high heat.
- Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
- Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
- (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 212 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 23 mg |
| Sodium | 46 mg |
Reviews
Delicious just the way it’s written!
So easy and delicious, you Go Michael and Lizzie !!!
I used this recipe (without the rum & orange zest) and made my morning oats into an amazing sweet and savory breakfast with a nice glass of cold cow’s milk! And I live in Seattle 🙂
I made this for dessert after watching the episode on Food Network. I didn’t use the rum but substituted it with the juice from the orange. Tastes great and so easy to make. Thank you!