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Instructions |
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Mix butter and brown sugar in skillet. Cook over a medium heat until sugar is melted.
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Slice bananas in halves or quarters and add to skillet. Add liqueur and stir. Ignite a spoon gently a few times while sprinkling the rum and brandy over the top.
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Serve warm over pecan ice cream.
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Serving
Suggestions |
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Butter Pecan Ice Cream may be used!
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Originally Submitted
10/17/2012
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