BANANAS IN BROWN SUGAR AND RUM

Bananas in Brown Sugar and Rum image

Number Of Ingredients 5

4 large bananas, ripe but firm
3 tablespoon unsalted butter
6 tablespoon dark brown sugar
3/4 cup dark rum (I like to use Captain Morgan Spiced Rum)
4 tablespoon banana liqueur OPTIONAL (I buy a mini-bottle like airplane size)

Steps:

Peel bananas and cut them in half lengthwise
n a medium sauté pan, over medium heat, melt 1.5 T of the butter. Add 3 T of the brown sugar and swirl until dissolved.
Add 2 of the bananas, cut side down, and cook for no more than 2 minutes on each side, turning very carefully. I don't like the bananas overcooked.
Pouring from a measuring cup, with the pan off the heat, add a mixture of 3/8 cup of rum and 2 T banana liqueur, if using. Stand back from the stove and add the pan back onto the heat and shake the pan, allowing the rum to ignite. I sometimes have to use a long lighter to get it going if using an electric stovetop. Let the alcohol burn off and again shake to pan to coat the bananas. And cook 1 minute longer or until bananas are glazed.
Remove bananas to two serving dishes with vanilla ice cream, creme fraîche or sour cream. Divide sauce over the two servings.