This is one of those wonderfully naughty desserts. It tastes great, makes a really cool presentation and it’s sweet. What more can you ask for? Well this version is gluten free and dairy free. The main source of sweetness comes from the agave but there’s sugars in rum too, so this I’m sure is high on that sweetness index. When I made this we ate it so fast I didn’t even get a photo. If you make this creation please send me a photo.
1 cup dark agave
¼ cup virgin coconut oil
4 bananas sliced in half long way
1 cup Rum
Your favorite ice cream.
Cook in a large frying pan the dark agave and coconut oil. Once this starts to bubble add the bananas that have been sliced in half, long way. Cook for a couple of minutes. While the bananas are cooking heat your rum either in a metal ladle or a small sauce pan.
Pour the rum into the bananas and light them on fire. Make sure you have turned off the burners first and your vent is not on. Also, pull pan off of the burner. You can also warm the rum directly in the bananas but be careful not to cook off all of the alcohol before the theatrical finish.
Serve in bowl with ice cream and sprinkle with cinnamon. My favorite is Purely Decadent Coconut Milk
Vanilla. Serves 4
For the history and original recipe upon which all Bananas Foster desserts are based, click here.