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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

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Recipe Summary test

total:
15 mins
Servings:
4

Nutrition Profile:

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Ingredients

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Directions

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  • 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.

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  • 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; protein 0.8g; carbohydrates 29.1g; dietary fiber 1.8g; sugars 21.7g; fat 4.5g; saturated fat 2.8g; cholesterol 11.4mg; vitamin a iu 176.6IU; vitamin c 5.9mg; folate 13.9mcg; calcium 16.1mg; iron 0.3mg; magnesium 19.7mg; potassium 263.3mg; sodium 5.2mg; added sugar 13g.
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