No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (191g) Recipe makes 1 servings
Calories 371
Calories from Fat 149		(40%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 116mg		4%
Potassium 557mg		15%
Total Carbohydrate 40.5g		13%
	Dietary Fiber 4.8g	19%
	Sugars 24.1g
Protein 4.2g		8%
detailed view... how is this calculated?

people who like this recipe also like:

Caramelized Banana with Rum Sauce

By: Miraklegirl

Baked Stuffed Apples

By: Dancer^

Delicious Chicken Pot Pie

By: alc47

Sweet Pickled Banana Peppers

By: Bergy

To Die for Crock Pot Roast

By: yooper

Caramelized Banana with Rum Sauce

Recipe #54139 | 10 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bev
Feb 16, 2003

Dining alone this evening? Why not treat yourself to a fantastic ending to you meal?

SERVES 1 (change servings and units)

Ingredients

2 teaspoons unsalted butter
1 banana, halved lengthwise,then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced nuts or chopped nuts, toasted

Accompaniment

vanilla ice cream

Directions

1
Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
2
Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
3
Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
4
Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
5
Serve banana hot, sprinkled with nuts.

Questions about this recipe?

Featured Reviews for This Recipe

From: blgpts

On Feb 15, 2009

Very good! We loved this, served over french toast that had a dash of cinnamon in the egg mixture. Very tasty with a dollop of Whipped cream on top.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Catherine Robson

On Jan 24, 2005

You know, I didn't plan on making dessert tonight, and then I saw your recipe in the reviews and I gave it a whirl. It's true it is yum. Thanks for sharing.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Charishma Ramchandani

On Feb 18, 2003

This is A-W-E-S-O-M-E! Can you see three girls doing the happy dance with stars floating in their head?!?. LOL. That's right - 2 of my college friends', Priti and Priya(twin sisters') and me I made this this afternoon to give as a food gift to them. I tasted a little before packing this amazing stuff into an empty honey bottle This tastes sooooooooooooo good, serve this warm over chilled vanilla ice-cream and your in food heaven! I packed a layer of ice-cream followed by a layer of this sauce and then again a layer of ice-cream and I went on until the bottle was filled! This is soooooo good, Auntie Bev!!!! I'm going to treat my dad to this once he returns home tomorrow from India. Thanks thanks and more thanks for such a nice dessert! Please note: I added rum in step 4 (its not mentioned in the recipe when to add it) and I didnt have nutmeg on hand, so, I used a little more cinnamon instead. For the nuts, I used walnuts(toasted) and they taste amazing in this recipe

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Barb Gertz

On Feb 20, 2003

A-W-E-S-O-M-E is so right for this sauce. DH and I were simply in heaven with this, had it over Vanilla Icream, What a treat. Have to make it for company soon. I used toasted pecans, also added the Rum in step 4. Thank you so much for the recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews