This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight!

Kathy Gunst
Source: EatingWell Magazine, January/February 2015


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large skillet over medium-low heat. Add sugar and cook, stirring, until well combined, 1 to 2 minutes. Reduce heat to low and add banana halves, cut-side down; cook for 2 minutes. Gently turn the bananas over. Scrape the seeds from the vanilla bean into the sauce, add bean to the pan; cook, stirring for 1 minute.

  • Increase heat to high and turn on the stove's exhaust fan. Add rum. Using a potholder or oven mitt and a long match or long lighter, carefully ignite the alcohol. Remove from heat and let the fire subside. Spoon the sauce over the banana halves, return the pan to medium-low heat and cook for 1 minute more. Serve hot with the sauce spooned over the bananas.

Nutrition Facts

175.2 calories; protein 0.8g 2% DV; carbohydrates 29.1g 9% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 21.7g; fat 4.5g 7% DV; saturated fat 2.8g 14% DV; cholesterol 11.4mg 4% DV; vitamin a iu 176.6IU 4% DV; vitamin c 5.9mg 10% DV; folate 13.9mcg 4% DV; calcium 16.1mg 2% DV; iron 0.3mg 2% DV; magnesium 19.7mg 7% DV; potassium 263.3mg 7% DV; sodium 5.2mg; thiaminmg 2% DV; added sugar 13g.