New England-Style Bananas Foster 6.000
Jul 6, 2005

This was part of the meal prepared at the Kennedy Center for Cooking Light magazine's first D.C. supper club dinner.


Servings: 6
Ingredients
  • 1/3 cup maple syrup
  • 1/3 cup dark rum
  • 3 1/2 cups diagonally sliced firm, ripe banana
  • 1/3 cup chopped walnuts, toasted
  • 3 cups vanilla nonfat frozen yogurt

Directions

Combine syrup and rum in a large nonstick skillet; bring to a simmer over medium-low heat. Add banana; cook 3 minutes, stirring occasionally. Don't overcook the banana mixture, or it will turn dark.

Add walnuts; cook 1 minute. Serve immediately over frozen yogurt.

Rate it

Recipe Source

Adapted from the May 1996 issue of Cooking Light.

Tested by Stephanie Witt Sedgwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.