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The bananas have to get in and out of the pan in 1 1/2 minutes, no longer, so they stay firm in the center. If you are cooking for 4, you can easily double the recipe; it is important not to crowd the skillet, so get everything ready to go and make it in 2 batches.
- 2 medium-small firm bananas, peeled
- 1/2 tablespoon butter
- 3 tablespoons light brown sugar
- 1/4 cup dark rum or orange juice
- 1/8 teaspoon ground cinnamon
- 1 cup low-fat vanilla ice cream or frounceen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top, cut-side up. Cook undisturbed for 20 seconds, then add the rum (or orange juice) and cinnamon. Cook for 10 seconds, then turn the bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce.
Divide the bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice cream (or frozen yogurt).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
342 calories; 6g total fat; 4g total saturated fat; 25mg cholesterol; 50mg sodium; 58g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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