- 3 Bananas
- 2 tablespoons banana liqueur
- 2 tablespoons rum
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter
Preparation for this dish is quite simple. Measure out the liquid ingredients into reusable plastic containers and set aside. Next measure out the required amount of brown sugar and cinnamon, placing them together in a zipper bag. The liquid and dry ingredients can be stored in your 'dry food' box. Finally, place the required amount of butter into a reusable plastic container and place in the cooler.
Peel and cut the bananas into 1/4" medallions, set aside for later. In a medium frying pan, over low/medium heat, combine the brown sugar, cinnamon, and butter, stirring until fully incorporated and the brown sugar has melted.
Remove the frying pan from the heat and stir in the bananas and banana liqueur to the melted brown sugar mixture. It is important to add the alchohol away from the stove as it could ignite as you are adding it to the mixture. Increase the temperature to medium and cook, stiring occasionaly, until the bananas begin to soften.
Once the bananas have begun to soften, remove the frying pan from the stove and add the rum and stir to encorporate. Place the pan back on the stove and increase the heat to high, stirring to fully incorporate. Once the mixture begins to boil, as seen in the above photo, the alcohol is easily ignited using an extended lighter. (If you let it boil too long the alchohol fumes will dissipate and won't catch fire.) If the flames don't die down after about 45 seconds, pull the pan off the heat and the flame will go out. Allow the mixture tool cool until warm to the touch so that it doesn't melt too much of your icecream...waiting for the mixture to cool is the hardest part of this recipe! Spoon the bananas and sauce over two bowls of ice cream and enjoy!