by Micah Wise
It was a cool spring night, the house filed with the smell of bananas and vanilla ice cream. I was sitting at the kitchen table awaiting a dessert that I had never heard of but absolutely wanted to try. My dad started to make the bananas as he laid them into a pan with sugar the kitchen instantly began to smell almost like banana bread with a little flair. My mouth filled with saliva as he started to flambe the bananas, the pan caught a low fire that shot up as he finished and put them into a bowl over fresh vanilla ice cream. As I took the first bite the sweet heat of the bananas and the cool, smooth vanilla went together like chocolate and peanut butter. Within five minutes I had finished the delicacy and wanted more.
- 1 tablespoon of butter
- 2 teaspoons of dark brown sugar
- 1 banana peeled and split in half down the middle
- 1 ounce of light rum
- Vanilla ice cream
- Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
- Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Serve warm banana pieces and sauce over vanilla ice cream.