- 1/4 cup firmly packed light brown sugar
- 3 tablespoons water
- 1 tablespoon dark rum
- 1/4 teaspoon ground cinnamon
- 2 teaspoons butter
- 4 medium-size ripe bananas
- 1 almond biscotti, crushed (about 1/3 cup)
- Vanilla ice cream
How to Make It
Stir together first 4 ingredients in a 10-inch skillet over medium heat; bring to a boil. Reduce heat to medium-low, and simmer, stirring constantly, 2 minutes. Remove from heat, and stir in butter.
Slice bananas diagonally. Add to brown sugar mixture in skillet, tossing to coat.
Spoon banana mixture evenly into 4 lightly greased (1- to 1 1/2-cup) gratin dishes or a shallow, lightly greased 1-qt. baking dish.
Bake at 450° for 10 minutes or until bubbly. Remove from oven, and sprinkle evenly with biscotti crumbs. Serve warm with vanilla ice cream.