Rating: 4.8 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

total:
15 mins
Servings:
2

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement

Nutrition Facts

384 calories; protein 4.8g; carbohydrates 63.6g; dietary fiber 2.9g; sugars 47.2g; fat 6.9g; saturated fat 4.2g; cholesterol 28.1mg; vitamin a iu 494.3IU; vitamin c 9.7mg; folate 24.9mcg; calcium 129.9mg; iron 0.4mg; magnesium 38.1mg; potassium 521.8mg; sodium 57.9mg; thiamin 0.1mg; added sugar 28g.

1 1/2 fruit, 2 1/2 "other" carbohydrate, 1 fat

Advertisement