Fried Bananas

20 Jul

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half then in half again lengthwise
1/4 cup port (can use brandy or dark rum – most people use the rum)
4 scoops Breyer’s French Vanilla ice cream

Combine the butter, sugar, and cinnamon in a skillet. Place the pan over medium heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the port. Continue to cook the sauce until the port is hot; if you use the brandy or rum then tip the pan slightly to ignite it. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Those of you that have watched me cook this know that I cut my bananas on a bias and don’t measure any of the above ingredients, I always use the port as I like the flavor better than the rum or brandy and I cook them 1 portion at a time.  The choice is yours 🙂




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