2 TBSP butter
1/4 cup brown sugar
1 TBSP orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large bananas, sliced
1/4 cup chopped pecans, toasted
1/2 teaspoon rum extract, or 1/4 cup rum
vanilla ice cream
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended. Add in extract or rum, bananas and pecans; cook for 3-4 minutes or until banana is glazed and slightly softened, stirring lightly. Remove from the heat. Serve with ice cream.
Yield: 6 servings.
