Rum-Flamed Bananas Peel bananas, cut in half crosswise. Melt butter in chafing dish pan over direct heat. Place bananas in hot butter; sprinkle with mixed sugars and cook until browned lightly on all sides, about 4 to 6 minutes. Pour the rum over the bananas; ignite the rum, and serve on dessert plates. Serves 4. (I sometimes serve this over French Vanilla Ice Cream, heaven! I also have a terrific Crepes Suzette recipe that's great for company. Crepes can be made ay ahead of time and frozen until the day you need them. Let me know!) ~- Stephanie ---
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