This 15-minute dessert recipe from the Cake Boss, Buddy Valastro, is great to keep in your recipe book. Buddy suggests that the key to a nonstressful holiday is making sure all your dessert ingredients are portioned out before it's time to prepare.
2 large under-ripe bananas (yellow with some green) 2 tbsp butter 1 tsp ground cinnamon 1/4 cup dark brown sugar 2 tbsp banana liqueur 1/4 cup dark rum splash of heavy cream vanilla ice cream, for serving
1. Peel the bananas. Slice them at an angle into 1-inch-thick pieces.
2. Heat a large pan over medium-high heat. Melt the butter. When the butter foams, lay in the pieces of banana and the cinnamon. Let the bananas cook about 30 seconds. Add the brown sugar, stirring gently, turning the banana pieces until the sugar melts.
3. Turn bananas once more and add the banana liqueur, shaking and swirling the pan to combine the sauce ingredients. Add the rum and ignite either by tipping the pan toward the flame or by lighting contents with a match. Remove pan from burner and allow the flames to burn out completely. Place the pan back on the burner, turn up the heat and let the sauce reduce, spooning over bananas.
4. Add the heavy cream and cook a minute more so the sauce becomes thick and syrupy. Remove from heat. Spoon bananas and sauce over scoops of vanilla ice cream and serve immediately.
**Note: The calorie count does not include the ice cream. Check the label on your brand of choice to determine additional calories added.
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