Kary's "Original" Roux cuts the sweetness of this dessert in just the right way. If you don’t have any, you might want to consider adding a little espresso powder. I think it will work in a similar way.
Bananas on Fire!
1/2 stick butter
1/8 - 1/4 teaspoon Kary's "Original" Roux (may substitute espresso powder)
1/2 teaspoon cinnamon
1 cup brown sugar
4 bananas, cut in half and then in quarters
1/4 cup Maker’s Mark (or another bourbon whiskey)
vanilla ice cream
In a large skillet, melt the butter and roux (or espresso powder) over medium heat. Add the cinnamon and sugar and cook until it bubbles, stirring constantly. Add the bananas and cook for about 2 minutes. Remove from heat.
While the bananas are cooking, put the Maker’s Mark in a small sauce pan over low heat. When you have removed the bananas from the heat, light the Maker’s Mark with this kind of a lighter (for safety) and pour the flaming bourbon over the bananas. Stay clear because there will be a big flame! Shake the skillet until the flame dies out. Once it does, serve over ice cream.
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