Categories: Fruits, Desserts 
      Yield: 6 servings 
  
    1/2 c  Granulated sugar 
      2 tb Water 
    1/2 c  Pineapple juice, or orange 
      2 tb Butter 
      3 tb Rum 
      1 tb Lemon juice 
    1/2 ts Cinnamon 
      6    Bananas 
      6 sm Scoops vanilla ice cream 
  
  In large deep skillet, heat sugar with water over medium heat, watching 
  carefully, until sugar melts and starts to turn a caramel colour. Gently 
  stir in pineapple juice and butter, bring careful because mixture will 
  bubble up. Add rum, lemon juice and cinnamon; cook, stirring, for 4-5 
  minutes or until smooth. 
   
  [Sauce can be cooled, covered and refrigerated for up to 12 hours; reheat 
  gently.] 
   
  Cut bananas into 1-inch thick slices; add to sauce and heat through. Serve 
  over ice cream. 
  Per Serving: about 295 calories, 3 g protein, 8 g fat, 54 g carbohydrate 
   
  Dinner Menu: 
   
  Hot-and-Sour Shrimp Soup 
  Sesame Chive Tortilla Triangles 
  Stirfry Noodles with Chicken,Peanut-Orange Sauce 
  Exotic Green Salad 
  Bananas in Caramel Sauce [above] 
   
  Source: Canadian Living magazine [Mar 95] 
  Presented in an article by Bonnie Stern 
  Recipes from Canadian Living Test Kitchen 
   
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