| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chef, On, A, Shoestring | 1 | servings | ||
INGREDIENTS
| 1 | oz | Butter |
| 1 | oz | Sugar |
| 1 | Nearly ripe banana | |
| 4 | tb | Malibu |
| 3 | tb | Kailua |
INSTRUCTIONS
Peel the bananas and slice them in half then in half lengthways. In a large heavy frying pan heat the butter and sugar over a medium heat until the butter has melted and is foaming. Turn down the heat and add the bananas. Fry for 1 minute on each side, turning them carefully so they don't break up. Add the Malibu, allow to heat a little and taking care to stand back, heat with a match. When lit shake the pan around so the alcohol gets used. Simmer until the Malibu has nearly evaporated. Add the Kailua and shake the pan to coat the bananas. If there are any sugar crystals left, turn up the heat a little, push the bananas to one side and stir the sauce with a wooden spoon until smooth. Serve immediately with the iced cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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