Serves 2-3
1-2 T butter
1/4 c. brown sugar
2 bananas
1/4 c. rum
waffles, French toast, ice cream, or crêpes, etc. for serving (optional)
1. Heat butter in a pan over medium heat. Meanwhile, peel bananas and slice in half lengthwise. When butter is melted, add brown sugar and cook a couple of minutes until sugar starts to melt.
2. Add bananas to pan, cook a minute or two, then flip them and cook another minute or two.
3. Turn off lights and gather your guests around the stove. Add rum to pan and with a lit match, carefully move it towards the edge of the pan so rum ignites. (It happens easily and quickly!) Let rum cook until the flame dies out or blow it out after 30 seconds.
Sorry, bad picture of it ignited...but you get the idea!
4. Serve immediately over ice cream, waffles, by itself or however you like!
Notes: Playing around with the spices and flavorings would be fun. Cinnamon, allspice and other spices would be nice additions, as would an additional or a different liquor. (Though if the liquor's alcohol content is too low it may not ignite.) This would also be good with pears, apples or other fruits! Apples with calvados may have to be my next dessert....
I used to make this table side at a supper club I worked at. You are right, it is a show stopper! We added banana liquer to ours though and that put it over the top - we served ours over brandy icecream - to die for!
ReplyDeleteSounds wonderful...if only I had banana liqueur. I feel like college students aren't supposed to be quite that indulgent, though! Love your blog!
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