Ingredients
- 2 tablespoons unsalted butter
- 3 to 4 tablespoons Dulce de Leche (page 174)
- 3 bananas, peeled and halved lengthwise, then crosswise
- 1/4 cup spiced rum
- Vanilla ice cream (optional)
- Fresh mint leaves and confectioners’ sugar (optional), for garnish
Preparation
Step 1
1.Melt the butter in a medium nonstick skillet over medium heat.
2.Add the Dulce de Leche and mix with a heatproof rubber spatula until they’re well combined. Cook for 3 minutes, stirring often.
3.Add the banana slices, stir to coat them, and cook for 3 minutes more.
4.Take the pan off the heat, stir in the rum, and return the pan to the heat. Cook for 2 minutes more, stirring well to coat the bananas with the sauce.
5.Transfer the bananas and sauce to plates, or spoon them over vanilla ice cream.
6.Garnish with fresh mint leaves and confectioners’ sugar, if desired.
Tip: Always bring your dulce de leche up to room temperature before using or serving so it's not congealed. You can do this by letting it sit out, or if you are in a hurry put it in the microwave for 30 seconds. If it's in a can you can place it in boiling water for a few minutes.
Tip: Put bananas in a paper bag to help speed up the ripening process.