Budimous Sautéed Bananas

Budimous Sautéed Bananas
Prep time
Cook time
Total time
Half a century ago we lived in Gulf Breeze, Florida. I’d adopted my first Newfoundland dog, Cameo. No one recognized her breed, except one petite, sweet, soft spoken southern lady, who arrived at our door representing the Welcome Wagon. She cooed at Cameo, saying simply: “Oooh, you’ve got a Newfoundland!” We became good friends. When she met my first born infant son, she also cooed: “Oh, what a budimous baby.” The soft, sweet, delicately flavored dessert reminds me of Elinor Pedigo Miller, ballet instructor, gracious southerner.
Recipe type: Dessert
Cuisine: American
Serves: Two halves each person
  • Use at least one good sized ripe but firm banana per serving.
  • Organic cane sugar, or other preferred sweetener
  • Unsalted butter
  • Drizzle of honey, or dark chocolate syrup (optional)
  • Whipped cream (optional)
  • Rum, brandy, or liqueur (optional for flambéeing)
  1. Use at least one good sized ripe but firm banana per serving.
  2. Remove the stem and base end of the peel.
  3. Cut each banana in half lengthwise.
  4. Dredge each half in organic cane sugar, or other preferred sweetener.
  5. Heat unsalted butter in a good skillet.
  6. Add halved bananas, and quickly sautee, turning once, so as not to let the fruit break apart. Serve on warmed plate, perhaps with a drizzle of honey, or dark chocolate syrup. If desired, some freshly whipped heavy cream, sweetened a bit, real vanilla extract added, served in a separate bowl. This dish can also be flambéed in the skillet, using previously warmed rum, brandy, or liqueur.