4 medium, ripe but still firm bananas (300 g)
2 tablespoons of butter or margarine
1 tablespoon of lemon juice
1/2 cup of confectioners' sugar, well sifted (90 g)
1/2 teaspoon of ground cinnamon
4 tablespoons of cognac or rum
4 large scoops of cream ice cream (400 g)
4 medium, ripe but still firm bananas (300 g)
2 tablespoons of butter or margarine
1 tablespoon of lemon juice
1/2 cup of confectioners' sugar, well sifted (90 g)
1/2 teaspoon of ground cinnamon
4 tablespoons of cognac or rum
4 large scoops of cream ice cream (400 g)
Peel the bananas and cut them into slices. Reserve
In a large skillet, melt the butter or margarine over medium heat
Add the banana slices, sprinkle with lemon juice, and cook, flipping occasionally, for about 5 minutes or until tender
Mix the confectioners' sugar and cinnamon, and sprinkle over the bananas and let it sit near the flame until the sugar dissolves
Pour the cognac or rum into a cup
Flame the liquor by holding the cup over an open flame, tilting slightly to flambé the drink
Immediately pour the flaming liquor over the bananas
Serve in dessert dishes, with 1 scoop of ice cream and flambéed banana slices, still warm
435 calories per serving
