1/2 cup granulated sugar
2 tablespoons butter
2 bananas, sliced lengthwise
1/4 cup rum
Vanilla ice cream, for serving
In a skillet set over medium heat, melt sugar until an amber caramel forms. Swirl in butter until melted. Add banana slices cut-side down and cook for about 5 minutes. Turn over and cook an additional 3 minutes. Transfer bananas to a plate.
To the skillet add rum. Cook the mixture for about 5 minutes, while scraping up caramel, until it thickens. Pour over bananas. Serve with vanilla ice cream.
Yield: 2 servings.
- Recipe courtesy of Joseph Erdos