Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
- 2 bananas, peeled and thickly sliced
- 3 tbsp dark rum
- 2 tbsp coconut sugar
- 2 tbsp coconut oil
- In a large skillet, melt the coconut oil over medium-high heat. Add the bananas and cook until they are slightly golden, flipping once. Add the sugar and toss to coat. Cook for another 2 minutes. Add the rum and flambé. If you aren’t comfortable flambéing, just cook the banana for another 1 to 2 minutes or until the alcohol has evaporated and the sugar has caramelized.
- Serve immediately with vanilla ice cream if desired.
- **Caution: If you are going to flambé, be sure that the hood vent over your stove is off.
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