3 bananas 6 T. heavy cream 3 T. light brown sugar 1 T. dark rum - or favorite liqueur 1 T. sweet butter
Melt butter in non-stick, oven-proof pan. Add brown sugar, cream and rum. Cook over medium heat until sauce starts to bubble - do not burn. Cut bananas in half lengthwise and cut again crosswise. Place in saucepan and cook 3-4 minutes. Plate 3 pieces per serving and serve with sauce drizzled over top. Goes well with vanilla yogurt or ice cream. Serves 4.