This richly decadent dessert offers bananas floating in a bubbling hot pool of brown sugar, butter, rum and cinnamon, and served over cold vanilla ice cream. A delight in taste, texture, and temperature.
Yield: Serves 6
Ingredients:
- 6 tablespoons butter
- 1 cup dark brown sugar
- 5 tablespoons rum
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 6 bananas, peeled and sliced lengthwise, then across
- 1/2 cup pecan halves
- 6 scoops vanilla ice cream
Preparation:
Heat a large, deep skillet over medium-high heat and melt the butter.
Add the sugar, rum, vanilla and cinnamon and stir to combine. When mixture starts to bubble, add bananas and pecans to pan. Cook until bananas are hot, spooning sauce over but being careful not to break the bananas.
Place a scoop of ice cream in each of six dishes, and divide the bananas and sauce over the dishes of ice cream.
The link below will lead you to another New Orleans favorites that is enjoyed during Mardi Gras, as well as the rest of the year:
See Mardi Gras: Cajun Style to read about the fascinating and festive celebrations of this holiday in Cajun Country, with the old-style "runs" during which costumed "runners" on horseback go from house to house asking for contributions for the pot of gumbo to be served that night.
Also see some favorite Cajun Mardi Gras recipes: