Rum Bananas with Vanilla Ice Cream

8 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 5 min
220 calories/serving

Ingredients

1 tbsp butter, unsalted 14 g
1 tbsp sugar 12 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
2 bananas, small 300 g
2 tbsp rum 30 mL
2 scoops vanilla ice cream 125 mL

Method

  1. Melt the butter in a skillet over medium heat. Add the sugar and stir, using a wooden spoon, until the sugar is slightly caramelized. Add the lemon juice and cook 2 min with stirring.

    Slice the bananas crosswise on a bias and add them to the skillet. Sauté 3 min over high heat, turning them once. Pour in the rum and cook an additional 2 min.

  2. Portion out the bananas onto individual plates, add the ice cream on top and serve. Ignite the rum during sautéing if you like a more dramatic effect and a stronger taste).

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

220

Fat

8 g

13 %

Saturated 5.2 g
+ Trans 0.2 g

27 %

Cholesterol

30 mg

Sodium

30 mg

1 %

Carbohydrate

38 g

13 %

Fibre

2 g

8 %

Sugars

26 g

Net Carbs

36 g

Protein

2 g

Vitamin A

9 %

Vitamin C

23 %

Calcium

5 %

Iron

2 %
More info

Claims

This recipe is :
Good source of  :
Potassium, Vitamin B6
Source of  :
Calcium, Folacin, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin C, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Fats 1 ½
Other Foods 1
More info
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Reviews

8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Fruits | Desserts | Low Sodium | Kosher | Vegetarian | Caribbean

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