Total Time
30mins
Prep 15 mins
Cook 15 mins

A wonderful dessert with a Carribean flare that can be served by itself or over vanilla ice cream. A great way to use up those ripe bananas too! SUPER simple for a dinner party. Original recipe from Betty Crocker, but I switched it up a bit.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less.
  3. Spray Pam on the bottom of a glass/ceramic 9x9 baking dish.
  4. Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish.
  5. Sprinkle the nuts over and around the bananas.
  6. Drizzle the butter/sugar mixture over the bananas and nuts.
  7. Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven.
  8. Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.

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