Serves 4
For this recipe, you will need:
Bananas
2/3 cup, packed brown sugar
1/2 cup unsalted butter
1/2 teaspoon ground cinnamon
1/4 cup dark rum
2/3 cup heavy cream
1 tablespoon vanilla extract
4 bananas, peeled and split lengthwise
Toppings
12 one-ounce scoops vanilla ice cream, pre-scooped and frozen
1 cup chocolate sauce
1 cup strawberry purée
1 cup pineapple purée
1 1/4 cups heavy cream, whipped to stiff peaks (without sugar)
1 cup slivered almonds, toasted
4 maraschino cherries with stem
Directions:
1. In a 10-inch sauté pan over low heat, combine the brown sugar, butter, and cinnamon, stirring until the sugar is dissolved, about 5 minutes.
2. Carefully stir in the rum and cook until the mixture is hot enough to flame off the alcohol: Tilt the pan, allowing the gas flame to ignite the mixture. Alternatively, if you have an electric stove, light a match and tip the pan towards the match until the mixture ignites. Allow the flames to burn out without stirring the mixture.
3. Add the cream and vanilla extract, stir to combine, and simmer over low heat to a sauce-like consistency, 3 to 4 minutes.
4. Add the split bananas and cook in the sauce until soft and beginning to brown, 3 to 4 minutes.
5. Transfer the bananas and sauce to 4 serving dishes. Arrange 3 scoops of ice cream on top of each dish of bananas. Top one scoop of ice cream with chocolate sauce, another with strawberry purée, and the third with pineapple purée. Top each serving with whipped cream, almonds, and a maraschino cherry.
For this recipe, you will need:
Bananas
Toppings
Directions:
1. In a 10-inch sauté pan over low heat, combine the brown sugar, butter, and cinnamon, stirring until the sugar is dissolved, about 5 minutes.
2. Carefully stir in the rum and cook until the mixture is hot enough to flame off the alcohol: Tilt the pan, allowing the gas flame to ignite the mixture. Alternatively, if you have an electric stove, light a match and tip the pan towards the match until the mixture ignites. Allow the flames to burn out without stirring the mixture.
3. Add the cream and vanilla extract, stir to combine, and simmer over low heat to a sauce-like consistency, 3 to 4 minutes.
4. Add the split bananas and cook in the sauce until soft and beginning to brown, 3 to 4 minutes.
5. Transfer the bananas and sauce to 4 serving dishes. Arrange 3 scoops of ice cream on top of each dish of bananas. Top one scoop of ice cream with chocolate sauce, another with strawberry purée, and the third with pineapple purée. Top each serving with whipped cream, almonds, and a maraschino cherry.
