Yield: four dessert portions
- 4 Tbsp. butter
- 2 Tbsp. light brown sugar
- 1/4 tsp. ground cinnamon
- 1 tsp. orange zest
- 1 tsp. lemon zest
- 1/4 c. banana liqueur (or nut-flavored liqueur like Frangelico)
- 1/4 c. white rum
- 1/4 c. orange juice
- 1 Tbsp. fresh lemon juice
- 4 each ripe bananas (peeled and sliced just before you make the dish)
- Preheat over medium high heat a large sauté pan and add the butter, swirling it until it melts. Add the cinnamon, zests and brown sugar, and slowly stir while the sugar melts.
- Remove the pan from the flame or heat, and add the liqueur and rum. If you are cooking over gas, the alcohol will ignite when you return the pan to the flame. If you are using electric heat, you may elect to ignite the alcohol with a match. Let the flame burn off, and add the juices, zests, and the bananas. Cook for about 30 seconds over high heat until the bananas soften and the juice evaporates and thickens.
- Remove from the heat and serve the bananas and sauce over vanilla or praline ice cream, plain cake or hot waffles.