Baked Bananas with Orange Caramel & Rum
For a more decadent version, use real vanilla ice cream instead of frozen yogurt.
Ingredients5 tablespoons unsalted butter, softened
4 bananas, peeled, halved crosswise and then halved lengthwise
¼ cup evaporated cane juice crystals
1 cup orange juice
¼ cup white rum
2 oranges, peeled and segmented
2 pints vanilla frozen yogurt
Nutrition FactsPer serving: 313 calories, 12 g fat (8 g saturated), 47 g carbohydrates, 4 g protein, 2.4 g fiber, 50 mg sodium (2% Daily Value).
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Directions1. Preheat oven to 425°F. Place bananas, cut side down, in a 9 x 13-inch baking dish greased with a little butter. Dot with 1 tablespoon softened butter and set aside.
2. Place the cane juice crystals and 1 tablespoon of water in a small saucepan over medium heat. Cook, swirling as it melts, until it is dark amber, about 5 minutes. Add the orange juice—it will splatter and sizzle, so be careful. Reduce the heat to low, add the remaining butter and rum, swirl to incorporate, then pour the caramel over the bananas.
3. Bake for 15 minutes, basting with the caramel sauce every 5 minutes. Serve in shallow bowls drizzled with caramel sauce, and topped with a few orange segments and a scoop of vanilla frozen yogurt.