• In a large skillet, heat butter and brown sugar over high, stirring until they melt into a caramel. Cook 3 minutes, stirring constantly. Stir in cinnamon, nutmeg and orange juice, then add bananas. Cook 3 minutes, stirring gently to coat bananas, spooning sauce over them.

  • Remove pan from heat and, holding skillet away from you, carefully add rum. Return skillet to heat and cook 3 minutes, but be aware that alcohol may ignite if you're cooking over an open flame (you can also carefully use a lit match to flambé the sauce and burn off alcohol). Serve immediately on individual plates and top with a scoop of ice cream, if desired.


Recipe adapted from Besh Big Easy by John Besh and Dorothy Kalins Ink, LLC., Andrews McMeel Publishing.

Nutrition Facts

346 calories; 16 g total fat; 3 mg sodium. 44 g carbohydrates; 2 g protein;