Reviews (1) Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2 Martha Stewart Member Rating: Unrated 11/28/2007 Mine came out a little mushy and I couldn't get the rum to flame. But it was absolutely yummy!
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Gallery Bananas in Brown Sugar and Rum Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 bananas, ripe but firm 2 tablespoons unsalted butter 1/4 cup dark-brown sugar 1/2 cup dark rum Creme fraiche or sour cream, for topping
Cook’s Notes If you prefer not to use alcohol, substitute apple cider. Remove bananas from pan before adding cider; reduce until thick, about 3 minutes. Then return bananas to pan and proceed as directed.
Gallery Bananas in Brown Sugar and Rum
Recipe Summary Servings: 4
Gallery
Bananas in Brown Sugar and Rum
Bananas in Brown Sugar and Rum
Bananas in Brown Sugar and Rum
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 bananas, ripe but firm 2 tablespoons unsalted butter 1/4 cup dark-brown sugar 1/2 cup dark rum Creme fraiche or sour cream, for topping
Directions
Peel bananas, and carefully cut in half lengthwise.
In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.
Cook’s Notes If you prefer not to use alcohol, substitute apple cider. Remove bananas from pan before adding cider; reduce until thick, about 3 minutes. Then return bananas to pan and proceed as directed.
Cook’s Notes
If you prefer not to use alcohol, substitute apple cider. Remove bananas from pan before adding cider; reduce until thick, about 3 minutes. Then return bananas to pan and proceed as directed.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: Unrated 11/28/2007 Mine came out a little mushy and I couldn't get the rum to flame. But it was absolutely yummy!
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
8 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: Unrated 11/28/2007 Mine came out a little mushy and I couldn't get the rum to flame. But it was absolutely yummy!Martha Stewart Member
Rating: Unrated 11/28/2007
Mine came out a little mushy and I couldn’t get the rum to flame. But it was absolutely yummy!
Rating: Unrated
All Reviews for Bananas in Brown Sugar and Rum
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bananas in Brown Sugar and Rum
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
