Home >  Lifestyle >  Food

This recipe comes from chef Albert Wutsch, director and department chair of the Indiana University of Pennsylvania Academy of Culinary Arts.

• 1/4 cup butter or margarine:
  
• 1/2 cup light brown sugar, firmly packed
  
• 4 ripe bananas, peeled and split lengthwise
  
• 1/8 teaspoon ground cinnamon
  
• 1/2 cup white rum
  
• 1/4 cup banana liqueur (Creme of Bananas), see note
  
• 1 pint vanilla ice cream

Melt butter and sugar. Add bananas in single layer and saute until tender, about 2 1/2 minutes on each side, turning only once. When tender, sprinkle with cinnamon and pour in rum and banana liqueur, and ignite with a lighted match. (Be very careful.)

Remove from heat and baste bananas until flame goes out. Put bananas on dessert plate and add ice cream. Makes 4 servings.

Note: We substituted banana extract, and used 2 capfuls. Be sure to use enough rum, especially with the substitution, to burn off the alcohol.

Suggested accompaniment: Iced water with a touch of banana liqueur.

Chef Albert Wutsch

Thursday, January 23, 2003