Ingredients
- 6 bananas
- 6 scoops vanilla ice cream
- 120 ml pineapple juice
- 100 gr granulated sugar
- 45 gr rum
- 30 ml water
- 28 gr butter
- 16 ml lemon juice
- 1 gr cinnamon
In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour. Gently stir in pineapple juice and butter, bring careful because mixture will bubble up. Add rum, lemon juice and cinnamon; cook, stirring, for 4-5 minutes or until smooth. [Sauce can be cooled, covered and refrigerated for up to dozen hours; reheat gently.] Cut bananas into 3 cm thick slices; add to sauce and heat through. Serve over ice cream. Per Serving: about 295 calories, 3 g protein, 8 g fat, 54 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce [above]
