I have to say it was hard coming up with a recipe for this that didn’t call for rum and some probably will think this is not a TRUE Bananas Foster dessert without it, but everyone’s entitled to their opinion. A lot of us cooks don’t use alcohol for either health, religious, or personal preferences. I feel that it is no different than being vegan or vegetarian. If you’re a diabetic, your diet has to be adjusted. For me, I don’t drink or use liquor because of my born-again Christian values, nevertheless just because I don’t use alcohol doesn’t mean there’s not some great substitutes which won’t skimp on flavor.
So instead of rum, I decided to use lemon juice and vanilla extract. The dessert is sooo good! Couldn’t get enough of it! FYI, if you’re looking for alcohol substitutes, be sure to read my post here. I found a very good article that lists so many different things that you can use instead.
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons lemon juice
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise + extra sliced
bananas for garnish
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Chocolate syrup also for garnish
In a large, deep skillet over medium heat, melt butter. Stir in sugar, lemon juice, vanilla, and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over some chocolate syrup and vanilla ice cream. Garnish with extra banana slices and more drizzled chocolate syrup on top.
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