Because rum was a driving factor behind the Caribbean’s economy, history, and culture, it should be no surprise that rum is used in cooking as well as for drinking. The lime juice in this recipe tempers the sweetness of the banana for a delicious dessert. Serve over vanilla or coconut ice cream.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 1/4 cup fine sugar
- 3 tablespoons rum (white or aged)
- 5 tablespoons butter (unsalted)
- 1 lime (juice and zest reserved)
- 4 bananas (just ripe, peeled)
- Place the sugar, rum, butter, lime zest, and lime juice in a large frying pan.
- Heat the ingredients over a low heat, stirring constantly, until the sugar is dissolved.
- Add the bananas to the pan and turn to coat them in the sauce.
- Raise the heat to medium and cook the bananas until golden on all sides (about 5 minutes per side).
- Remove the pan from the heat. Cut the bananas in half.
- Serve two pieces of banana per person with a scoop of vanilla or coconut ice cream. Drizzle a spoonful of the butter rum sauce over the bananas and ice cream.