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.

Makes 2 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 342 calories; 6 g total fat (4 g sat, 1 g mono); 17 mg cholesterol; 57 g carbohydrate; 4 g protein; 3 g fiber; 57 mg sodium; 500 mg potassium.


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

4 Carbohydrate Servings

I have a Cooking Light recipe for this that I love. I used this recipe last night instead and it was excellent. Super fast & easy to make. Love it!

Sarah, Rhinelander, WI