Ingredients3-4 Bananas sliced lengthwise
1 cup light brown sugar
1 stick butter
splash of brandy
2-3oz Banana liquor
1/2 tablespoon cinnamon
Heat non-stick skillet for a minute or so, add a splash of Brandy and let flame. Add butter and brown sugar, let melt for a minute or so. Add bananas and banana liquor, it may flame again or not. Add cinnamon and cook for a few minutes, sugar will form a syrup . Serve over vanilla fleck ice cream.
Recipe provided by recently retired Atlanta Falcons Cheerleader Celeste Podojil (The Gridiron Gourmet)performed by Co-Executive Chefs Clinton DelMarcelle and Christopher Effa at the Mondo Mocha Cafe.