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For an extra treat, stir chopped ginger into vanilla ice cream and serve over bananas.

Servings: 4


¼ cup butter

3 firm ripe bananas, peeled and cut in 2-inch sections

1 tbsp. grated fresh ginger

3 tbsp. brown sugar

¼ cup rum

2 tbsp. grated sweetened coconut


Heat butter over medium high heat in skillet until foamy. Add bananas and ginger. Sauté 2-3 minutes or until bananas are golden. Remove bananas to serving plates.

Add sugar and rum, quickly stirring into butter for 20-30 seconds. Pour hot sauce over bananas and sprinkle with coconut.

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