Ingredients
Equipment
Method
- Make the sauce. In a large skillet over medium heat, melt the butter with the coconut sugar, vanilla, cinnamon, and salt. Whisk constantly for about a minute, until the mixture starts to bubble.
- Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
- Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
- Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!
Pro Tips
- To store leftovers: Store them in an airtight container in the refrigerator for up to 2 days. The bananas may soften over time, but the flavor will still be delicious.
- Reheating method #1: Place the leftover bananas and sauce in a pan over low heat and gently stir for 1 to 2 minutes, until warmed through.
- Reheating method #2: Microwave in 10 to 15-second increments, while stirring the sauce in between to prevent overheating.
- Banana liquor tip: Traditionally, banana liquor is used in addition to the rum, but I’ve omitted that as I know many people won’t have it on hand. If you do have it, you can use 2 tablespoons of rum and 2 tablespoons of banana liquor for a stronger banana flavor.
- If you’re making this for a crowd, you can add two more bananas and slice all the bananas into pieces, rather than halve them.
- If you’d like, you can also add a pinch of nutmeg.
Nutrition
- Calories: 401kcal | Carbohydrates: 46g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 69mg | Potassium: 390mg | Fiber: 3g | Sugar: 31g | Vitamin A: 721IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 0.3mg
Notes
Step 1) Make the sauce. In a large skillet over medium heat, melt the butter with the coconut sugar, vanilla, cinnamon, and salt. Whisk constantly for about a minute, until the mixture starts to bubble.
Step 2) Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
Step 3) Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
Step 4) Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!
Enjoy!
Step 2) Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
Step 3) Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
Step 4) Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!
Enjoy!