If you need an impromptu last-minute dessert, try this classic: bananas sautéed in butter and brown sugar until caramelized, served warm with the sauce spooned over the top. A scoop of vanilla ice cream is a must and gets all yummy and melty from the heat of the bananas. Caramel and bananas are close friends when it comes to natural flavor combinations. When I’m feeling bold, I might add a little bourbon, which takes this dessert to a more adult place. The booze is optional, though, and the dish will taste very good without it, if it’s not your thing.
Makes 4 servings
1 In a large skillet, combine the butter, brown sugar, and cinnamon. Cook over medium heat, stirring, until the sugar has dissolved and the butter has melted.
2 Place the bananas in the pan, cut-side down, and cook for 2 to 3 minutes, until they just start to soften.
3 Gently turn the bananas over and cook for 2 to 3 minutes on the other side, until the bananas are soft and have begun to brown.
4 Remove the pan from the heat and carefully add the bourbon, standing back. Swirl the pan to incorporate the bourbon, then, using a long-necked lighter, carefully ignite the bourbon. When the flames subside, swirl the pan again to mix the sauce.
5 Serve the bananas immediately, with the bourbon sauce poured over the top and the ice cream.