For many years the port of New Orleans was the capital of entry for bananas.
This dessert of sauteed bananas and sugar is classic New Orleans.
After one visit to New Orleans I was addicted!!
You will be too, I promise.
Ingredients:
1/4 cup (1/2 stick) butter
3/4 cup brown sugar
1/2 TSP cinnamon
dash of nutmeg
1/2 TSP paste vanilla or liquid extract
1/4 cup banana liqueur
3-4 bananas, cut in half lengthwise, then sliced
1/4 cup dark rum
4 scoops vanilla ice cream
Directions;
Combine the butter, sugar, and cinnamon in a skillet.
Place the pan over low heat on the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum if you want to put on a show. Otherwise, just let the rum simmer.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.