Banana Foster - decadent New Orleans dessert with sauteed bananas in butter, sugar, cinnamon and nutmeg and bathed in a rum syrup. Top with vanilla ice cream and you'll have the fanciest 10-minute dessert for dinner date nights!
3firmly ripe bananas, peeled and halved lengthwise and crosswise
2 scoops vanilla ice cream
Melt butter in a 12-inch skillet over medium low heat, add the brown sugar, cinnamon and nutmeg, and cook until moist for about 1 minute. Stir in 1 tablespoon of rum, water and vanilla extract, cook stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream (bubbly and thickened) - 1 to 2 minutes.
Add the bananas to the skillet and turn them until coated with the sauce. Remove the pan from the heat and pour in the remaining rum. Carefully ignite the rum with a long match or grill lighter, using extreme caution to stay away from the flame! Allow the alcohol to burn off, then return the skillet to heat and cook for 2 to 3 minutes stirring and flipping the bananas until the sauce is thickened and the bananas are tender.
To serve, place warm banana foster on a plate or bowl and top generously with vanilla ice cream.
Use 100 proof spiced rum, which adds flavor and ignites easily.
This alcohol is highly flammable and extreme caution should be used when making this recipe. Be sure to have a fire extinguisher on hand in case of an accident.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.