Recipes from the Caribbean :: Caribbean Desserts
Serve bubbling hot! 3 Tbsp. butter or butter-replacement
6 ripe but firm med. bananas, peeled and
cut lengthwise into halves
8 oz. cream cheese, softened
1/4 c. packed brown sugar
1/4 c. whipping cream
2 Tbsp. dark rum
1/4 tsp. ground cinnamon Heat butter in skillet over med. heat until melted. Cook bananas in butter, a few at a time, until brown on both sides; gently remove. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Arrange half of the bananas in ungreased 8-in. square or rectangular baking dish. Spread half of cream cheese mixture over bananas; top with remaining bananas and cream cheese mixture. Bake uncovered or without a lid at 325 degrees fahrenheit until corners are bubbly, 20 to 25 mins. Yields 6 servings.
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