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Add a photoServings: 10
Ingredients
- 12 sm. scoops vanilla ice cream
- 1/4 c. 91/2 stick) butter
- 1 c. firmly packed light brown sugar
- 1/4 c. banana liqueur
- 1/2 teaspoon grnd cinnamon
- 4 ripe bananas, cut in half lengthwise, then crosswise
- 1/4 c. rum
Directions
- 1. Place 3 scoops ice cream on each of 4 heat-proof dessert plates. Keep frzn till ready to serve.
- 2. In medium-size skillet, heat butter over medium heat. Stir sugar, banana liqueur and cinnamon. Cook, stirring occasionally, till sugar dissolves.
- 3. Add in bananas to sugar mix in skillet; saute/fry till bananas are softened and slightly browned.
- 4. Pour rum into skillet; cook till you can see vapors rise (don't over heat or possibly rum will evaporate). Tip pan slightly so flame from burner ignites rum or possibly ignite with match. When flames subside, place 4 banana slices over scoops of ice cream on each dessert plate, then ladle warm sauce over top. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 88 | 29% |
| Total Fat 9.79g | 12% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 76mg | 3% |
| Potassium 298mg | 9% |
| Total Carbs 48.58g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 43.08g | 29% |
| Protein 3.31g | 5% |
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