3 tbsp (45 ml) soft light brown sugar
2.5 ml (1/2 tsp) ground cinnamon
4 large bananas
2 tbsp (25 g) 1 oz butter
45-60 ml/3-4 tbsp rum
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) to serve
2.5 ml (1/2 tsp) ground cinnamon
4 large bananas
2 tbsp (25 g) 1 oz butter
45-60 ml/3-4 tbsp rum
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) to serve
method
1. Mix the sugar and cinnamon in a shallow dish.
2. Cut the bananas in half lengthways and dredge them in the sugar and cinnamon mixture.
3. Melt the butter in a frying pan and fry the bananas, flat side down, for 1 - 2 minutes or until lightly browned underneath.
4. Turn them over carefully, sprinkle with any remaining sugar and cinnamon and continue frying.
5. When the bananas are soft but not mushy, pour the rum over them. Tilt the pan and baste the bananas, then ignite the rum; baste again.
6. Scrape any caramelized sugar from the base of the pan and stir it into the rum sauce.
7. Shake the pan gently until the flames die down.
8. Arrange the bananas on warmed plates, pour the rum sauce over them and serve with the cream.
2. Cut the bananas in half lengthways and dredge them in the sugar and cinnamon mixture.
3. Melt the butter in a frying pan and fry the bananas, flat side down, for 1 - 2 minutes or until lightly browned underneath.
4. Turn them over carefully, sprinkle with any remaining sugar and cinnamon and continue frying.
5. When the bananas are soft but not mushy, pour the rum over them. Tilt the pan and baste the bananas, then ignite the rum; baste again.
6. Scrape any caramelized sugar from the base of the pan and stir it into the rum sauce.
7. Shake the pan gently until the flames die down.
8. Arrange the bananas on warmed plates, pour the rum sauce over them and serve with the cream.
serving amount
serves 4
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