Bananas With Rum Sauce
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Lime juice||1⁄2 Cup (8 tbs) (fresh)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Nutmeg||1⁄4 Teaspoon, ground|
|Coconut||1⁄4 Cup (4 tbs) (toasted)|
Pierce the bananas in 4 places.
Rotate in the Deep Basket for 15 to 20 minutes or until very soft when pierced.
Carefully peel and slice on the diagonal into 1/2-inch slices.
In a medium saucepan, combine the brown sugar, lime juice and rum.
Stir in the cinnamon and nutmeg.
Add the bananas and toss to coat with the sauce.
Spoon into bowls to serve topped with toasted coconut.