AuthorGinny ClarkCategoryDessertsMix brown sugar, rum, and raisins together, until most of the sugar is dissolved.
Let raisins soak in the rum-sugar mixture for 30-min. (or cover, and let sit overnight); this allows the raisins to get nice and plump, and soak up all that rum goodness.
Peel and slice bananas into about ⅓”-½” thick slices.
In a non-stick pan, melt butter over medium-high heat until frothy.
Add bananas, a pinch of kosher salt, and carefully add rum raisins (all of it, including all that awesome boozy liquid).
Stir and heat until bananas soften slightly, about a minute or less, and remove from heat.
Serve over ice cream, french toast, waffles, cakes, bougie oatmeal, and lots more!
Ingredients
Directions
Mix brown sugar, rum, and raisins together, until most of the sugar is dissolved.
Let raisins soak in the rum-sugar mixture for 30-min. (or cover, and let sit overnight); this allows the raisins to get nice and plump, and soak up all that rum goodness.
Peel and slice bananas into about ⅓”-½” thick slices.
In a non-stick pan, melt butter over medium-high heat until frothy.
Add bananas, a pinch of kosher salt, and carefully add rum raisins (all of it, including all that awesome boozy liquid).
Stir and heat until bananas soften slightly, about a minute or less, and remove from heat.
Serve over ice cream, french toast, waffles, cakes, bougie oatmeal, and lots more!
