Categories: Fruit desserts

Ingredients

• 6 firm, ripe bananas, sliced diagonally into 3/4-inch slices
• 1/4 lb. whole butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup Flor De Cana Rum Grand Reserve
• 1/4 cup crème de banana
• 2 Tbsp. Grand Marnier Liqueur
• 2 Tbsp. fresh lime juice
• 1 Tbsp. vanilla extract
• 1 tsp. cinnamon

Directions

1. Heat half of the butter in a skillet or chafing dish over medium heat. When butter begins to brown, add bananas flat side down and cook until golden brown on both sides. Dust with the granulated sugar and saute a little more to caramelize the sugar. Remove bananas from pan and set aside.

2. Add the remaining butter, brown sugar, rum, crème de banana, Grand Marnier, lime juice, vanilla and cinnamon. Cook, stirring constantly until mixture is thick, smooth nd shiny (about 5 minutes). Add the cooked bananas to the sauce and heat.

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