Time 19m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Measure everything out ahead of time. Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside. Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice. Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy. Add bananas, gently stir and just heat through-3 minutes. Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table. Heat rum in a small skillet over low heat - only warm it. Remove from heat and at the table ignite it and pour the flaming rum over the bananas. Immediately serve over Vanilla Ice cream or on it’s own - Enjoy.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Put scoops of Ice cream in four dishes and keep in the freezer until serving. Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar. Add Orange juice & Lime juice. Cook stirring frequently until the sauce has thickened 6-8 minutes. Add Kahlua. Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly. Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble). Pour rum over the hot banana mixture, immediately ignite (use a long match). Stir with long handle spoon until flame subside. Place bananas around the ice cream and spoon sauce over all. Serve immediately.
Time 20m Yield 2 servings Number Of Ingredients 3 Steps:
Stick whole bananas inside grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature. Slice bananas, through the peel, from end to end. Squeeze open like you would a baked potato. Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon. Ready to eat!!!
Time 21m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside. In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and saute until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.
Time 15m Yield 2 Number Of Ingredients 8 Steps:
Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes. Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat. Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Time 13m Yield 2 Number Of Ingredients 6 Steps:
Place butter in 12-ounce microwavable casserole. Microwave uncovered on High 25 to 30 seconds or unitl blended. Stir in honey and nutmeg. Place banana halves in honey mixture; turn to coat. Sprinkle with pecans. Microwave uncovered on High 1 to 2 minutes or until hot. Place rum in 1-cup microwavable measuring cup. Microwave uncovered on High about 15 seconds or until warm. Pour rum into long-handled metal serving spoon; carefully ignite and pour over bananas.
Number Of Ingredients 3 Steps:
Preheat the oven to 400°F. Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.
