| From the kitchen of Cynthia Theard, Slidell, Louisiana |
|
Prep Time: Approx. 20 minutes |
| Ingredients |
2 T. butter
4 lg. bananas
2 T. brown sugar
1/2 t. cinnamon
2 T. banana liqueur
2 T. rum
French vanilla ice cream |
| Directions |
Melt the butter in a 1 quart casserole. Roll the bananas in the butter. Sprinkle the brown sugar and the cinnamon over the bananas.
Microwave for 2 1/2 minutes on high or until the sugar begins to melt.
Pour the liqueur and rum over the hot bananas. Ignite. When the flame dies down serve over ice cream. |
| Comments |
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 3 minutes
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