From Midwest Living
Makes:
4
servings
Start to Finish:
20 mins
2. In a large skillet, melt butter. Stir in sugar and cinnamon. Add creme de banana and rum or orange juice. Cook and stir until bubbly.
3. Add bananas to skillet. Cook, stirring frequently, for 1 to 2 minutes or until bananas are heated through. Serve immediately over ice cream. Garnish with mint, if you like. Makes 4 servings.
- 1 pound vanilla ice cream
- 3 tablespoons butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons creme de banana liqueur or orange juice
- 1 tablespoon light rum or orange juice
- 2 bananas, sliced
- Fresh mint sprigs (optional)
Directions
1. Place 2 scoops of ice cream in 4 stemmed dessert dishes. Place in freezer until ready to use.2. In a large skillet, melt butter. Stir in sugar and cinnamon. Add creme de banana and rum or orange juice. Cook and stir until bubbly.
3. Add bananas to skillet. Cook, stirring frequently, for 1 to 2 minutes or until bananas are heated through. Serve immediately over ice cream. Garnish with mint, if you like. Makes 4 servings.
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Trim some fat and calories by substituting reduced-fat ice cream for regular ice cream.
