On Sat, 20 Apr 2013 14:48:31 -0400, Dave Smith
> wrote:

> I have not fried and flambeed bananas in years. There are a couple
> important things to remember. First, of all, you should use good firm
> bananas, slightly under ripe. They soften a lot when cooked, so they do
> not need a head start. The other is to warm the liquor before lighting.
> It also helps to use real booze and not a sweet liqueur, since those
> usually have a lower alcohol content.
>
> I never really followed a recipe. I just tossed some butter into a pan,
> turned on the heat and added some light brown sugar when it started to
> bubble. Toss the banana around for a bit, then add the liquor and light it.

I'm going to try that one of these days... I have rum and you didn't
say to use banana liqueur, so I'm good to go.

--
Food is an important part of a balanced diet.