4 medium, ripe but still firm bananas (300g)
2 tablespoons of butter or margarine
1 tablespoon of lemon juice
1/2 cup of confectioner's sugar, well packed in the cup (90g)
1/2 teaspoon of ground cinnamon
4 tablespoons of brandy or rum
4 large scoops of vanilla ice cream (400g)
4 medium, ripe but still firm bananas (300g)
2 tablespoons of butter or margarine
1 tablespoon of lemon juice
1/2 cup of confectioner's sugar, well packed in the cup (90g)
1/2 teaspoon of ground cinnamon
4 tablespoons of brandy or rum
4 large scoops of vanilla ice cream (400g)
Peel the bananas and cut them into slices
In a large skillet, melt the butter or margarine over medium heat
Add the banana slices, drizzle with lemon juice, and cook, turning occasionally, for about 5 minutes or until they're tender
Mix together the confectioner's sugar and cinnamon, sprinkle over the bananas, and let it sit in the skillet until the sugar melts
Pour the brandy or rum into a cup
Flame the liquor by pouring it over the flame of the stove, tilting the cup slightly to allow the drink to flambe
Immediately pour the flamed brandy or rum over the bananas
Serve in dessert dishes with 1 scoop of vanilla ice cream and flambéed banana slices, still warm
435 calories per serving
