bourbon bananas flambritt

Sitting around our wobbly kitchen table, tornado, flambritt and I discussed what foods most represent our apartment. The ultimate goal, turn those foods into a taco.

"Ok, Britt, your five foods. Go."
"Whisky, cheese, mushrooms, salmon, artichokes."
"Hmmm, that sounds appetizing and all . . ."
"No, make me a dessert taco! With whisk!"

Just like that, the bourbon bananas flambritt was born. Well, at least we knew the taco would be whisky based.

As the dessert aficionado of the house, flambritt typically enjoys 100 calorie "ice cream" sandwiches. They're alright if you're into that airy fake sugar kind of thing. I'm not. This dessert would be different.

During the week, flambritt can be found hula hooping, sipping on vino, eating sushi or engaged in costume design for the weekend. Most often, a combo. The weekend: bluegrass and whisk. Is there anything else?

That begs the question, what kind of a taco might a hula hooping, bluegrass dancing, whisky drinking roommate like to eat?

A fiery one.

bourbon bananas flambritt
Inspired by Julia Child's Bananas Flambe

3 bananas, sliced lengthwise
1/2 stick butter, cut in small pieces
1/4 c brown sugar
1/4 c real maple syrup
juice from 1 lemon
1/3 c bourbon such as Maker's Mark
homemade flour tortillas
vanilla ice cream
cinnamon

matches/lighter

Grease your pan with butter. Add the bananas. Squeeze the lemon and pour the maple syrup over the bananas. Sprinkle the butter and brown sugar over the bananas. Bake at 315 for about 20 minutes, or until the bananas are soft. Baste the bananas with the liquid in the pan about every 5 minutes.

Heat the bourbon in a pan on the stove on low heat. Be careful not to let it boil.

Pull the bananas from the oven. Pour the bourbon over the bananas. Light the bananas on fire. Voila, bourbon bananas flambritt!

Sprinkle with cinnamin and serve with vanilla ice cream in a homemade flour tortilla.