By March. My birth month. The month of transition. Fifty-seven on the thirtieth, a number that feels wrong — fifty-seven is an age for other people, for men who are old, and I am not old, I am middle-aged, which is a lie I tell myself and which Connie corrects by pointing at my pill organizer and my inhaler and my reading glasses and saying which part of that is middle. She's right but I prefer my version.
Made Connie's meatloaf for my birthday — thirty-four years. The consistency of it, the absolute reliability of Connie standing in the kitchen on March 30th making meatloaf because I asked her to in 1993 and she has never stopped. That is not a small thing. That is the largest thing. Reliability is the love language of Appalachian marriages, where you don't say I love you, you say I made the thing you asked for, again, without being asked again, because you asked once and that was enough.
Still waiting for Amber's baby. Due date passed. I told Amber that Hensleys are always late and she said she's an Okonkwo now and Okonkwos are on time. James said actually Nigerian time runs about thirty minutes late, so between the two families this baby should arrive about fifteen minutes past the due date, which is the funniest thing James has ever said and which I laughed at for ten minutes.
Connie’s meatloaf is the main event — it always has been, it always will be — but fifty-seven felt like a number that deserved a little something extra on the back end, something warm and just a touch dramatic, the kind of dessert that flares up and makes everyone in the room feel like the occasion matters. Bananas Foster is exactly that: simple enough for a Tuesday, showy enough for a milestone birthday, and sweet enough to make you stop thinking about pill organizers for five whole minutes. James would appreciate the theatrics. Amber, whenever she finally decides to show up, will too.
Bananas Foster Sundaes
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4
Ingredients
- 4 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup banana liqueur (or orange juice as a substitute)
- 1/4 cup dark rum
- 4 ripe bananas, peeled and halved lengthwise
- 1 pint vanilla ice cream
- Whipped cream, for serving (optional)
- Chopped toasted pecans, for garnish (optional)
Instructions
- Make the caramel base. Melt butter in a large skillet over medium heat. Add brown sugar and cinnamon, stirring until the sugar dissolves and the mixture begins to bubble, about 2–3 minutes.
- Add the liqueur. Carefully stir in the banana liqueur (or orange juice). Let the sauce cook and thicken slightly for 1–2 minutes, stirring occasionally.
- Cook the bananas. Add the banana halves to the skillet cut-side down. Cook for 1–2 minutes per side, spooning sauce over them, until just softened and caramelized. Do not overcook — you want them tender, not mushy.
- Flambé (optional but festive). Remove the pan from heat briefly. Add the rum, return to heat, and carefully tilt the pan or use a long lighter to ignite the alcohol. Let the flames subside naturally, about 30–60 seconds. Skip this step if you prefer — the flavor is still excellent without it.
- Assemble the sundaes. Scoop vanilla ice cream into four bowls. Place two banana halves alongside each scoop and spoon the warm caramel sauce generously over everything.
- Garnish and serve immediately. Top with whipped cream and toasted pecans if desired. Serve right away while the sauce is warm and the ice cream is just beginning to melt at the edges.
Nutrition (per serving)
Calories: 520 | Protein: 4g | Fat: 18g | Carbs: 82g | Fiber: 2g | Sodium: 115mg