Caramelized Bananas

From EatingWell: Winter 2004 — Subscribe Now!

The bananas have to get in and out of the pan in 1 1/2 minutes, no longer, so they stay firm in the center. If you are cooking for 4, you can easily double the recipe; it is important not to crowd the skillet, so get everything ready to go and make it in 2 batches.

READER'S COMMENT:

"This is a wonderful dessert! It is also very very impressive! I served it 3 nights in a row to different guests because I loved it so much! You need to try this. "

2 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Low cholesterol | Low sodium | View Complete Nutrition Guidelines»

Ingredients

2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream, or frozen yogurt

Preparation

Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top, cut side up. Cook undisturbed for 20 seconds, then add rum (or orange juice) and cinnamon. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice cream (or frozen yogurt).

Nutrition

Per serving: 342 calories; 6 g fat (4 g sat, 1 g mono); 25 mg cholesterol; 58 g carbohydrates; 4 g protein; 3 g fiber; 50 mg sodium; 500 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

4 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 2 1/2 other carbohydrate, 1 fat