Saturday, December 31, 2016

NOT a Banana Split!


Yesterday, I was talking to my boys and my mom, asking them to pick up a few things for our belated Christmas celebration with friends. My friend overheard the list - bananas, ice cream, sparkling water - and guessed I was making banana splits for dessert.

No, these are not banana splits. When R pulled out the stick lighter and lit the dessert on fire, my friend admitted: "I should have known that banana splits weren't fancy enough for your table."


I don't actually think I've ever had a banana split; I definitely have never made a banana split. But, now, I'm going to have to look up a recipe and see how I can make it fancy. But last night, we served Bananas Foster to cap off the evening. It's the addition of the banana liqueur that takes this from Flambéed Bananas to Bananas Foster!


Ingredients makes 12 small servings
  • 6 bananas, peeled and sliced into thick coins
  • 1 C butter
  • 1 C organic dark brown sugar
  • 1 t ground cinnamon
  • 4 T banana liqueur
  • 1/3 C spiced rum
  • ice cream for serving



Procedure
In a large sauté pan over medium heat, combine the butter, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, approximately 5 minutes. Add the banana slices and cook, until just tender, approximately 2 to 3 minutes.

In a measuring cup or other container that you can pour from easily, mix the liqueur and the rum.


Turn off the burner and pour in the rum. Using a stick lighter, ignite the alcohol by placing the flame just inside the outer edge of the pan. 


The flame will be a faint blue or purple but will be very hot. It should extinguish in 10 to 15 seconds as soon as the alcohol burns off. 

Holding the pan handle, gently shake the pan from side to side to coat the bananas with the sauce.


To serve, scoop ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream. Serve immediately.

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