I was dying to make this for the longest time and I finally got around to it tonight. It came out so good!! “2 oz” of rum is merely a guideline, as most of the alcohol cooks off, so feel free to be generous. As long as you can refrain from pouring the whole bottle in there, you should be fine. I used white rum because it is what I had on-hand, but try using dark rum, or equal parts rum and banana liquor, for extra flavor. The sugar and liquid helps to form the sauce for the bananas, and I bet it would be awesome to even add in a splash or two of coconut milk at the end to add some more tropical flavor. Hmm… I think I sense a recipe update to come in the near future.
Serves 8 skimpy-sized portions or 4 good-sized portions, depending on who is eating.
1 cup brown sugar
4 tablespoons of butter
2 oz rum
1/2 teaspoon mixed spices (apple pie spice, pumpkin pie spice, or just cinnamon would be fine here)
4 bananas, sliced lengthwise
Melt butter in a heavy-bottomed skillet. Add brown sugar to melted butter and stir until a thick paste forms. Let the sugar melt for a few minutes before stirring in cinnamon. Remove the pan slightly from the heat before adding the rum. Be careful for flare-ups once the rum is added to the pan – a flambé is actually apart of the preparation of the dessert, but if you are not comfortable doing it, then don’t. It is not worth burning your face off for, and the dessert will still taste great in the end. Once the rum is added and the alcohol has cooked off some, add the bananas, making sure to coat with the caramel mixture. Cook for a few minutes before turning the bananas, once again making sure that they are coated with the caramel mixture.
Serve immediately, plain or dressed with ice cream (vanilla or coconut would be amazing) or whipped cream.