FRIED BANANAS WITH SUGAR 'N' RUM

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Fried Bananas With Sugar 'n' Rum image

A Caribbean-inspired recipe from the Caribbean, Central American and South American cookbook. Be sure to use ripe, but not overly ripe bananas or they will turn to mush.

Provided by COOKGIRl

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup superfine sugar
3 tablespoons dark rum (Cap'n Morgan of course!)
5 tablespoons sweet unsalted butter
1 lime, juice and zest of
4 bananas, firm, ripe, peeled, left whole
real vanilla ice cream, to serve (Tillamook of course!)

Steps:

  • Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
  • Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
  • Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
  • Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
  • Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
  • Remove bananas from pan and cut in half lengthwise.
  • For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.

Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 9.1, Cholesterol 37.4, Sodium 3.4, Carbohydrate 40.3, Fiber 3.1, Sugar 27.1, Protein 1.5

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