4 Serves
20 Mins
Peel the ripe bananas and slice them in half lengthwise using a chef's knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
2262 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
51 g / 50 gSaturated Fat
10 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
In a frying pan over medium heat, melt the butter and stir in the brown sugar and cinnamon until a smooth caramel sauce forms.
Add the sliced bananas to the frying pan and cook gently until they are softened and coated in the sauce.
Carefully pour in the rum and ignite it to flambé the bananas, then serve immediately over scoops of vanilla ice cream.
2
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