This recipe makes 4 servings
Be sure to have ALL ingredients ready to go BEFORE you start cooking. This recipe cooks quickly and you could end up with mashed bananas if you are not careful. The mixture of citrus gives the dish the full range of citrus flavors; tart, citrus and sweet.
Peel the bananas, cut them in half and then split them lengthwise. Heat the 1/2 stick of butter in a pan over medium heat. Add the bananas and the granulated sugar. Swirl the ingredients to coat the bananas. Pull the pan away from the heat and add the rum
Tip the edge of the pan toward the flame to cause the rum to flame.
(use a long lighter for electric stove) When the flames subside, add the juice of the lemon, lime and orange. Flip the bananas and add the brown sugar, cinnamon and banana liquor. Swirl until completely dissolved into a sauce.
Fill four serving bowls with scoops of vanilla ice cream. Top each with 4 slices of banana.
Finish the Sauce:
Add a scoop of ice cream into the pan of sauce and swirl until it melts. Pour the sauce over the bananas and dust with the powdered sugar.
4 ripe bananas, still slightly firm
1/2 stick butter
2 tablespoons sugar
1.5 oz Myers Dark Rum
1 oz. creme de banana liquor
1 lime, juiced
1 lemon, juiced
1/2 of an orange, juiced
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 cups vanilla ice cream
powdered sugar for dusting