Havana Bananas
"Have seen other variations of this on cooking shows, but the hazelnut flavoring is out of this world. Came up with the name when the Pope visited Cuba in Jan '98. Frangelico is made by monks, supposedly."
- Ready In:
- 9mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 3 just ripe bananas (no green at all on skin)
- 6 tablespoons butter
- 4 tablespoons brown sugar
- 3 tablespoons of frangelico your favorite liqueur (hazelnut liquer)
- 1 tablespoon light rum
directions
- Heat butter in a skillet to foaming.
- Add 1/4" thick banana rounds and toss to coat.
- Add brown sugar and toss till dissolved.
- Add frangelico and rum.
- Toss all till a nice coating on bananas develops.
- Serve hot on top of your favorite pie or ice cream.
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Reviews
-
WOW, talk about "knock your socks off" GREAT!! My husband served this for dessert over French vanilla ice cream as part of our Cuban menu for the evening. Color me done!! I don't even care for bananas and I truly enjoyed it!! Thank you for sharing with us!
RECIPE SUBMITTED BY
Started a low-cal diet that is quite amazingly working like a charm and I feel great. Have lost about 30 pounds so far.
I love experimental cooking and cooking for groups-and more recently, I love cooking "lite". My passions are my family, food, and nature...sometimes not in that order but all are always very close. Recently have taken up gardening and plan to specialize in fruit and herb gardening next year.
