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1/2 cup brown sugar ; packed
2 tablespoons butter
1/2 tablespoon cinnamon
1/2 teaspoon Rum
1/8 teaspoon nutmeg
4 medium bananas ; peeled and cut into thick slices
3 cups vanilla ice cream ; divided
Submitted by smith
A grilled variation of this New Orleans favorite!
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Coat a grill rack with cooking spray. Preheat the grill to 300F to 350F (150C - 175C, or medium heat). Combine the butter sugar, rum, water, and brown sugar in an 8 inch square foil pan.
Put the pan on the grill, heating until the butter melts. Add the bananas and cook, stirring occasionally for 15 minutes or until the bananas soften and the sugar mixture bubbles.
Divide ice cream among 6 bowls or parfait glasses. Spoon banana mixture over the ice cream in each glass and serve immediately.
Put the pan on the grill, heating until the butter melts. Add the bananas and cook, stirring occasionally for 15 minutes or until the bananas soften and the sugar mixture bubbles.
Divide ice cream among 6 bowls or parfait glasses. Spoon banana mixture over the ice cream in each glass and serve immediately.
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