Yesterday I moved into my very own house in Boquete, Panama. I’m just renting for a month but I’m pretty stoked to have my own space and my own kitchen! No more labeling my food, hoping that it doesn’t get stolen, fighting for cupboard space, praying that the bacteria on the old dish cloth I have to use isn’t going to kill me. Oh yes, and paper towels! I’m so excited to use paper towels again!!
Anyhow, my excitement went down a notch when I found out I have to light my stove AND my oven with a match. I suck at using matches and I pretty much singe all the hairs on my arm every time I use the stove. That’s okay, I don’t like my arm hair anyway! Lighting the oven is even more complicated than the stove so unfortunately I don’t think I will be doing very much baking 🙁
However, I have a great dessert that is super easy (but feels and tastes quite fancy) with no oven required! I’ve had it twice while in Central America. Once in Panama and once in Costa Rica on the side of the river. It was prepared by our river rafting guides in a make shift kitchen on the side of the Pacuare River, so although our guides were fabulous you know it can’t be that hard to make! Aside from being super simple this bananas foster recipe is amazingly tasty!! The sweet caramelized bananas paired with a little vanilla ice cream is really amazing! If you want to go for a healthier version you can do vanilla yogurt or just eat the bananas on their own.
Please, please don’t let the less than stellar photos deter you from making this dessert. It’s really quite awesome. Unfortunately, I only have my camera phone to take pics with so the quality of my photos is not going to be food-gawker worthy. BUT the recipes are still going to be Bob-Appetit worthy, I promise you.
Is it healthy? Pretty much any fruit-based dessert is healthy-ish in my mind. Compared to cheesecake, super healthy, compared to kale, not so much. Just make it, eat one serving, and enjoy!
- 2 TBSP butter
- 3 TBSP brown sugar
- 2 TBSP rum (I used Abuelo)
- 1-2 pinches ground cinnamon
- 2 large ripe bananas, sliced
- Slow churned vanilla ice cream for serving
- In a large skillet over medium heat, melt butter. Stir in sugar, rum, and cinnamon. It will sizzle quite a bit when you add the rum.
- When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, 1 to 2 minutes. Serve warm over vanilla ice cream.