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The very title of this banana dessert conjures up memories for me. My parents, Dick and Barbara, regularly prepared it—without the chile—in the late 1950s. As kids, my brother Rick and I were entranced with the idea of setting food on fire! Sometimes if they were out of rum, Dick would substitute brandy or even blended whiskey. The bananas were always served with vanilla ice cream. Variation: Sprinkle the bananas with toasted coconut, too. – Dave DeWitt
Recipe from 1,001 Best Hot and Spicy Recipes.
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| 8-10 servings |
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Ingredients
- 1/4 cup butter melted
- 3/4 cup brown sugar optional
- 1 tsp New Mexican red chile, such as Chimayó finely ground
- 5 firm bananas peeled and sliced lengthwise
- 3/4 cup dark rum
- ground allspice to taste optional
Servings: servings
Units:
Instructions
- In a large skillet, Combine the butter, sugar, and chile in a large skillet and stir over low heat. Add the bananas and cook gently until they are just soft, turning once.
- Add the dark rum and allow it to heat up for a minute or two. Throw a lighted match into the skillet and set the bananas aflame. When the flame dies out, transfer the bananas to serving plates, remove the match, spoon some of the sauce over them, and sprinkle with the allspice. Variation: Sprinkle the bananas with toasted coconut, too.
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