Warm, luscious bananas soaked in rum—a little taste of tropical paradise.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel the bananas, cut on the diagonal into thick slices, and place in a large bowl. Sprinkle with the lime juice and set aside.
Step 2
In a small bowl, stir together the rum, brown sugar, cinnamon, and ginger. Pour into a large skillet and simmer on medium heat for a couple of minutes, until the sugar is melted. Add the banana slices and stir gently to coat them with the sauce. Spread out the bananas, reduce the heat, and simmer for 3 or 4 minutes, until the sauce thickens and the bananas begin to soften and fall apart. Remove from the pan and serve warm.
Serving & menu ideas
Step 3
Served plain, these bananas hold their own as a simple dessert, or they can be dressed up with toasted coconut and a garnish of fresh mint leaves. They are also delicious as a topping on cake or vanilla ice cream. This is a fabulous dessert to follow a supper inspired by the cuisine of the Caribbean, India, or Southeast Asia, such as Spicy Potatoes & Spinach (page 45) or Roasted Vegetable Curry (page 53).
