Luxurious! I swapped brandy for the banana liqueur and these still had that syrupy caramel sweetness. We served with myrecipes New Orleans Beignets and vanilla Greek yogurt for Fat Tuesday.
John's Bananas Foster
Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.
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- 4 medium-size ripe bananas
- 1/2 cup butter
- 1 cup firmly packed brown sugar
- 1/4 cup banana liqueur
- 1/2 cup rum
- Vanilla ice cream
- 1. Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat; add brown sugar, and cook, stirring constantly, 2 minutes.
- 2. Add bananas to skillet, and remove from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.
- 3. Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.
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