- 10 to 12 ripe bananas
- 1 pound light brown sugar
- 1 pound unsalted butter, cubed
How to make this recipe
In a small stainless steel sauté pan, carefully melt 3 tablespoons of the butter with 1/4 cup of the brown sugar. Slice one banana into 1/2 inch wedges on a bias, add to the pan and gently cook until slightly tender and coated with brown sugar caramel. Serve warm alongside warm <a href="/recipes/aspen-2004-pain-perdu-with-caramelized-bananas-and-rum-raisin-sauce">Pain Perdu with Caramelized Bananas and Rum-Raisin Sauce</a> and top with hot <a href="/recipes/aspen-2004-rum-raisin-sauce">Rum-Raisin Sauce</a>.