- 4 whole bananas
- 1 stick (1/4 lb) unsalted butter
- 1 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh lemon juice
- 1/4 cup banana liqueur
- 1/4 cup dark rum
Cut bananas in half lenghwise then slice into 1-inch pieces.
In a heavy bottom saute pan or skillet, melt butter over medium-high heat.
Stir in sugar, cinnamon, nutmeg, and lemon juice. Whisk to dissolve sugar and until the sauce is bubbly.
Add banana liqueur and bananas to sauce and saute until softened while stirring with a large spoon.
Remove pan from flame. Add rum and carefully return pan to heat. The rum will ignite. Carefully stir sauce constantly until the flame subsides. Remove sauce from heat and serve as a topping over vanilla ice cream, cheesecake, angel food cake or poundcake.
Leftover sauce can be stored in the refrigerator for 3 days. Reheat sauce in a microwave oven before serving.