Ingredients
-
1
-
1 1/2
-
1
-
2
-
3
-
1
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Small Saucepan, Melt the Butter Over Medium High. |
|
2
Done
|
Stir in 1 Tablespon Peanut Oil, Honey and Brown Sugar, Stir Until Sugar Is Dissolved, About 3 Minutes. |
|
3
Done
|
Sit in Milk, 1 Tablespoon at a Time. |
|
4
Done
|
Stir and Cook Until the Sauce Thickens Slightly, About 3 Minutes. |
|
5
Done
|
Remove Sauce from Heat and Stir in Raisins and Chopped Walnuts. |
|
6
Done
|
Set Aside and Keep Warm. |
|
7
Done
|
Peel the Bananas, Cut Each Crosswise Into 3 Sections and Then Cut Each Section in Half Lengthwise. |
|
8
Done
|
Add the Additional 1/2 Teaspoon Peanut Oil to a Nonstick Frying Pan and Place Over Medium-High Heat. |
|
9
Done
|
Add the Cut Bananas and Saute Until They Begin to Brown, 3 to 4 Minutes Each Side Turning Once. |
|
10
Done
|
Transfer to Individual Serving Plates. |
|
11
Done
|
Pour the Rum Into the Pan, Bring to a Boil, and Deglaze the Pan. |
|
12
Done
|
Cook Until Rum Is Reduced by Half. |
|
13
Done
|
Add the Carmel Sauce to the Rum and Warm. |
|
14
Done
|
Spoon Warm Sauce Over the Bananas and Serve Immediately. |
