1. Butter a baking dish with 1 tablespoon of the butter; or use solid margarine, not the soft diet type.
2. Peel bananas and leave whole or cut into 3-inch pieces. Place in a single layer. Sprinkle with the juice of 1/2 lemon. Pour honey on top evenly and dot with remaining 3 tablespoons butter.
3. Bake in preheated 350-degree oven for about 20 minutes. Turn bananas once or twice as they are baking. Sprinkle with cinnamon or a few grains of nutmeg if you prefer.
4. Just before serving, heat rum carefully and ignite. Pour over bananas and serve immediately.
Recipe By: Jo Anne Merrill
From: Western Mexican Cookbook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 56.5mg||2 %|
|Potassium 445.5mg||12 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 36.1g|
|Protein 1.5g||2 %|
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Calories per serving: 227
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