Description Edit

Ingredients Edit

Directions Edit

  1. Peel bananas and slice them in half both lengthwise and crosswise.
  2. Melt butter in a chafing dish, electric buffet pan, or skillet over low heat.
  3. Saute the bananas lightly on both sides, keeping them firm; remove them to a platter.
  4. Remove pan from heat and add cocoa, stirring with a wooden spoon.
  5. Slowlyadd Sugar, vanilla and ¼ cup rum, stirring constantly.
  6. Return to low heat, taking care that mixture does not burn.
  7. Add bananas and roll them gently in the chocolate mixture.
  8. Remove from theheat, add remaining tablespoon rum, and flame.
  9. Serve on individual dessert plates with vanilla ice cream or frozen yogurt.

See also Edit

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