Once you make this you will want to keep it in your back pocket for lots of future uses.
It makes the best topping for your favorite breakfasts. Serve it up on holidays over pancakes, Belgian waffles or French toast and everyone will love it and you.
I like to slice the banana’s when I use it this way. It’s also great over vanilla ice cream, don’t flame it and the rum retains its alcohol content add chopped nuts and you have an amazing sundae for special guests.
You will need
8 firm bananas’ (barely ripe are the best)
1/2 cup dark rum
1 stick organic butter
2 tb. Truvia Brown Sugar/Stevia Blend or 4 T dark monk fruit
½ pint heavy cream (very cold)
¼ cup sugar
How to do it
Slice banana’s lengthwise. In very large skillet melt the butter with the brown sugar. Place the banana’s into skillet, heat on medium low until they are just warm. Do not overcook or they will become mushy. Remove from heat cover and keep warm. In small sauce pan warm rum do not boil. Place banana’s on heat proof platter drizzle with sweet butter from the skillet. Pour rum over top and light with a match for a flaming presentation. Blow out flame before serving.
Serve with whipped cream, recipe below.
In a metal mixing bowl using a mixer whip the cream and 1/4 cup sugar on med/high to high speed until medium stiff peaks form.