** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Peel a thin strip of peel from the bananas, and use your knife to slice the banana cross-ways into coins.
3. Then replace the banana peel so that it looks untouched (as best as you can, anyway).
4. This way, you can pretend to "peel" your bananas, and dump them into the put already cut, as if by magic.
5. Cheesy, you ask? Well, it still looks cool, particularly if you're really nonchalant when you do this in front of your guests.
6. If you insist, you can slice the bananas the classical way, quartering them by slicing them lengthwise and then in half.
7. I still think the other way is cooler. Put your ground cinnamon into some kind of non-standard container, or even a little muslin bag, the better to "convince" your guests that it is, in fact, not cinnamon but voodoo dust, scraped from the tomb of Marie Laveau at midnight on All Soul's Day .
8. .. some kind of delightfully corny crap like that.
9. Also, I recommend taking a cinnamon stick and grinding it fresh in a spice or coffee grinder instead of using pre-ground cinnamon.
10. Sieve the result through a tea ball strainer to remove the larger pieces which won't grind finely.
11. This will maximize the fresh, aromatic cinnamon flavor.
12. If you use your coffee grinder, it'll also make your coffee taste great.
13. Now, to business ... Melt the butter and add the brown sugar to form a creamy paste.
14. Let this mixture caramelize over the heat for about 5 minutes.
15. Stir in the banana liqueur and rum. Heat until the liquor is warmed, about three minutes.
16. Add the bananas, cook for about 1 - 2 minutes, then ignite with a flourish.
17. Here's the best way to do this: Using a long, bent-handled ladle, scoop up some of the warm liquor.
18. Hold it a foot or two above the chafing dish and ignite the liquor in the ladle.
19. VERY CAREFULLY, pour the liquor into the dish.
20. A column of flame will descend from the ladle into the dish, which will ignite with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire extinguisher.
21. Try not to become a human torch in the process.
22. Agitate to keep the flame burning, and add a few pinches of "voodoo dust" to the flame.
23. The cinnamon will sparkle orange in the blue flame, and looks really neat.
24. Let the flames go out. Serve over ice cream if you wish, but some hardcore like me like it just like it is.
25. Yum. Variations: one may substitute any fruit for this dish that has a correspondingly flavored liqueur -- peaches, pears, whatever.
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Dietary Notes:
This recipe is very low-sodium with 102.25mg per serving
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Banana, Butter, Natural Sweeteners, Alcohol allergies.
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