Bananas Foster

I got this recipe from my Clinical Instructor Carla Douglas. So yummy!!

This one doesn't involve the alcohol, but if you would like to flambe this dessert, omit the rum extract and add 1/2 cup each Creme de Banana and dark rum after you coat the bananas. Ignite the mixture and swirl the skillet quickly to baste the bananas with the sauce until the flame goes out.

INGREDIENTS:

1/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
4 bananas
3 tbsp orange juice
4 tbsp butter
1/4 tsp rum extract
4 scoops vanilla ice cream
4 mint sprigs, optional for garnish

DIRECTIONS:

1. Combine brown sugar and cinnamon in a small bowl and mix well.

2. Cut bananas in half crosswise, then in half lengthwise. Brush with orange juice, reserving remaining orange juice.

3. Melt butter in a large skillet over medium heat. Add the brown sugar mixture and reserved orange juice.

4. Cook the mixture, stirring continually until thickened, about 5 minutes. Stir in the rum extract. Add the bananas and stir gently to coat. Remove from heat.

5. Place 5 bananas quarters in each of 4 individual glass serving bowls. Top each with serving with a scoop of ice cream. Drizzle with remaining sauce. Garnish with mint, if desired, and serve.