By Muffin Goddess on June 06, 2007
Photo by lazyme
Photo by lazyme
"Posted for ZWT. Adapted from The New York Times cookbook."
Serving Size: 1 (101 g)
Servings Per Recipe: 8
"Yum. These were delicious. I used the coconut rum as suggested and it was a great hit with French vanilla ice cream. Thanks Muffin Goddess for sharing. Made for ZWT9."
"These were fantastic; way better than my Bananas flamb?. I will feature your recipe tomorrow on the Caribbean; hope you come for a visit.
"Easy dessert. Prepared it for a Caribbean dinner and it was a hit! I agree that the bananas should not be too ripe."
"What a lovely dessert and so simple to make. Loved the cinnamon and nutmeg and I did use the coconut rum which was great - gave it just the "scent" of coconut. Served mine with vanilla bean ice cream! Made for Las Mistico Magicos Sirenas - ZWT5."
"Delicieux et facile! While "cruising" through the Caribbean of ZWT5 I "visited" Martinique. Attempting to be authenic... so I subbed 1 cup of pineapple juice for the orange juice/sherry wine liquid. I also added some dried mango and pineapple to the mixture heated in the saucepan-those are the chunks you see in my photo. I added the butter to the pan to melt in with the rest. I used coconut rum instead of the light rum and sprinkled on some coconut. The rum you could not taste so think more would be better yet. We topped ours with ice cream and peanuts. Merci Muffin Goddess for sharing a delectable dessert. Made as part of ZWT5 Caribbean Dessert Challenge for the Chow Hounds."
"What an easy & decadent dessert when ice cream is added. Don't know if I'd like them by themselves, but with ice cream, both of us (DH & I) wished I'd doubled the recipe. Thanks Muffin Goddess. Made for ZWT5."
"This came out very nice and I took the advice of getting a greener banana. We enjoyed this very much and I will make this again. Thanks for this recipe."
"I made this for *Zaar World Tour III* - I like banana deserts and this one was great. I substituted the alcohol ingredients: used extra orange juice for the sherry wine and used coconut extract for the light rum. If I make this again I would use very firm bananas as it was just a bit to mushy, however still very yummy. Thank you Muffin Goddess"