I’m super picky about bananas. For eating them out of hand, I like them a bit underripe. Once they start getting brown spots, they start becoming bananas to use in recipes rather than for eating. So needless to say, bananas are a rare commodity in this house. This is one of the recipes I use to make use of lots of bananas at once.
To tie everything together, I served them on top of a piece of marble pound cake, and then topped that with a scoop of Jeni’s Salty Caramel ice cream and a drizzle of Banana Rum Caramel finishing sauce. I’m not terribly fond of sweets these days, but oh man this dessert was awesome. Excuse the crappy picture – once I put the ice cream on top of the hot bananas, I only had a few seconds to snap before it would start to melt, so no time to stage or adjust lighting.
recipe courtesy Paula Deen
* 1 stick butter
* 1/2 cup brown sugar
* 4 bananas peeled, halved, and cut lengthwise
* 1/4 cup dark rum
* Ice cream, optional
* Pound cake, optional
In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream and/or a slice of pound cake. Makes 4 servings.