• 54 Ratings

Bananas are cooked in a buttery brown-sugar sauce; rum is added and ignited just before serving (the flames burn off the alcohol, leaving the flavor behind). Ice cream melts into the warm glaze.

Martha Stewart Living, February 2007

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Recipe Summary

prep:
5 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with sugar in a 12-inch skillet over medium-high heat. Cook, swirling skillet occasionally, until color deepens, about 3 minutes. Add bananas, cut sides down. Cook, swirling occasionally to make sure bananas are coated, 3 1/2 minutes. Flip bananas, and cook 2 1/2 minutes more.

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  • Remove skillet from heat. Add rum. Return to medium heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames subside, remove pan from heat. Serve bananas topped with vanilla ice cream.

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Reviews

54 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 23
  • 2 star values: 11
  • 1 star values: 4
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