This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight! Source: EatingWell Magazine, January/February 2015

Kathy Gunst


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 calories; 4.5 g total fat; 2.8 g saturated fat; 11 mg cholesterol; 5 mg sodium. 263 mg potassium; 29.1 g carbohydrates; 1.8 g fiber; 22 g sugar; 0.8 g protein; 177 IU vitamin a iu; 6 mg vitamin c; 14 mcg folate; 16 mg calcium; 20 mg magnesium; 13 g added sugar;