I prefer my bananas to be on the greener firmer side, so when they start to get too ripe, I’m not likely to eat one as a snack or a quick grab and go breakfast. The overly ripe bananas are ideal for banana bread, which I’ll cover in a future post, or caramelizing and using for topping on pancakes, ice cream or yogurt, or as an alternative to jelly on peanut butter sandwiches. If you add rum its bananas foster, if you leave out the rum its caramelized bananas.
1/2 a stick of butter
1/2 cup dark brown sugar
a dash of cinnamon
a dash of salt
1 oz. of dark rum or spiced rum (for Bananas Foster)
2 to 4 ripe bananas, cut in half lengthwise, then cut crosswise into 1/2″ pieces
In a non-stick skillet over medium high heat, melt the butter until it begins to bubble, add the salt, cinnamon and bananas. Cook the bananas for about 1 minute until they are heated through, stirring constantly. Add the brown sugar and cook until the sugar is melted. Again stirring constantly.
To make bananas foster, remove the skillet from the heat, and pour in the rum. CAUTION! NEVER, ever, ever add alcohol to pan that is directly on a burner or flame. Always move the pan off the heat. Your eyebrows will thank you.. Return the pan to the heat, and cook for another minute or two until the alcohol burns off. Don’t forget to stir….