4 bananas, peeled
1 tbls (15 g) 1/2 oz butter, melted
2 tbsp (25 g) 1 oz granulated sugar
25 g sultanas (golden raisins)
grated zest and juice of 2 oranges
4 tsp dark rum (optional)
25 g dessicated coconut (or fresh coconut, cut into strips with a potato peeler), lightly toasted (optional)
1 tbls (15 g) 1/2 oz butter, melted
2 tbsp (25 g) 1 oz granulated sugar
25 g sultanas (golden raisins)
grated zest and juice of 2 oranges
4 tsp dark rum (optional)
25 g dessicated coconut (or fresh coconut, cut into strips with a potato peeler), lightly toasted (optional)
method
1. Melt the butter in a small frying pan, add the sugar, sultanas, orange zest and juice and rum if using.
2. Add the bananas and simmer for 2 minutes each side, until the bananas soften and the liquid becomes syrupy.
3. Serve the bananas with the juice spooned over and the coconut sprinkled over the top.
4. Delicious served with creme fraiche or lightly whipped double cream, flavoured with a little grated orange zest and a little icing sugar to taste.
2. Add the bananas and simmer for 2 minutes each side, until the bananas soften and the liquid becomes syrupy.
3. Serve the bananas with the juice spooned over and the coconut sprinkled over the top.
4. Delicious served with creme fraiche or lightly whipped double cream, flavoured with a little grated orange zest and a little icing sugar to taste.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
