Well this was the most fun I've had trying a new recipe in a minute! If you have ever had banana's foster, you know the taste is only made better by the experience in making the dish. This recipe wasn't just delicious, it was also very simple an straight-forward to make and I am happy to report, Cole and I DID NOT burn the house down in the process!
I was inspired to make this recipe from a post one of my favorite chefs, Michael Symon, had posted on his Instagram over the summer. I made a couple alterations, but nothing that changed it too much. If you're looking for something that makes your date night or dinner party a little more exciting, this is the dessert for you! Also, I've found that a good bourbon is a great substitute for the spiced rum!
Servings: 2
Prep Time: 5 min
Total Time: 15 min
INGREDIENTS:
2 Tbsp butter
3 Tbsp brown sugar
1/4 tsp cinnamon
Pinch of salt
2 large bananas, peeled and sliced or halved lengthwise
2 oz spiced rum (we used a shot glass)
Vanilla ice cream
DIRECTIONS:
Heat a cast iron skillet over medium heat on the stove. While the skillet is heating up, prepare your ingredients, because you want to work fairly quickly so the sauce doesn't burn.
Melt the butter in the skillet until it starts to brown, then stir in the brown sugar and cinnamon and cook until the brown sugar starts to melt - about 1 minute - while stirring constantly.
Stir in the salt, then add the bananas. Cook the bananas in the sauce until they have softened and are lightly browned - about 1-2 minutes per side.
Remove the skillet from heat and add the rum. Light the sauce in the skillet with a lighter and allow it to flame. For the love of all things holy, please make sure you're away from flammable objects before you light the skillet on fire. Allow the flames to extinguish themselves.
Place the bananas on a plate with a big scoop of vanilla ice cream, and pour the extra sauce over the top. Enjoy!
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