| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Desserts, Restaurants |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Light brown sugar; firmly packed |
| 4 |
|
Ripe bananas; peeled and split |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
c |
White rum |
| 1/4 |
c |
Banana liqueur (cr~me de bananas) |
| 1 |
pt |
Vanilla ice cream; or |
| 1 |
ts |
Sweetened whipped cream |
|
5 |
minutes. |
|
4 |
servings. |
INSTRUCTIONS
1. Melt butter and brown sugar in flat chaifing dish or attractive skillet.
Add bananas in single layer, and saut6, turning once, unfil tender - about
2. Sprinkle with cinnamon. Pour in rum and banana liqueur. Ignite with
match, remove from heat, and baste bananas until flame burns out.
3. Serve at once, with vanilla ice cream or sweetened whipped cream. Makes
Recipe by: diane@keyway.net (Brennan's, New Orleans)
Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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