It’s quick. It’s easy. There is fire. Not every dessert can make that last claim. A flick of a flame brings it all together and—poof—there is a warm, buttery sweet sauce and some healthy bananas. And then there is cold, creamy refreshing ice cream. Use one of your favorite flavors of ice cream here—butter pecan is excellent, as are dulce de leche and vanilla, says cookbook author Lori Longbotham, who contributed this version of the recipe to Real Food. And then there is a little chocolate. Nibs are cracked, roasted and husked cocoa beans. Pleasantly bitter, they have marvelously deep and powerful flavors, she notes. And because they have no sugar, their flavors are easier to discern on the tongue than chocolate. (Look for them in the fine chocolate aisle.) This makes an impressive dessert for entertaining or fun anytime.
Keep in mind when using alcohol in recipes, not all of it may dissipate with the heat of cooking or quick flames. If that is a concern, you can find more information at Nutrition Profiles by clicking here.
Makes 4 servings
1⁄4 cup (1⁄2 stick) unsalted butter
1⁄2 cup packed light brown sugar
4 small firm ripe bananas, peeled, halved crosswise and lengthwise
1⁄4 cup dark rum
1 pint ice cream
4 teaspoons cocao nibs
Melt butter over medium heat in a 12-inch nonstick skillet. Stir in brown sugar and cook, stirring, about 1 minute, until thickened and bubbly. Add bananas and cook, turning gently to coat with sugar mixture and cook evenly, about 2 minutes. Remove pan from heat.
Heat rum in a small saucepan over low heat just until warm. Remove pan from heat and ignite with a long match. Pour rum over bananas and gently shake skillet until flames die out.
Scoop ice cream onto serving plates or into bowls and add bananas. Sprinkle with nibs and serve immediately.
Nutrition info Bananas Foster (per serving): Calories 455 (180 from fat); Fat 20g (sat. 12g); Chol 62mg; sodium 71mg; Carb 68g; FiBer 4g; Protein 4g