Flaming Rum Bananas
This is a lovely dessert treat we are occasionally allowed on board yacht Erin,
despite the strict prohibition against flambéing on the boat, and the surprising lack of rum.
If you don't have any ice cream you can serve these with a squeeze of lime, which you are bound to have on board for the GinAndTonics.
despite the strict prohibition against flambéing on the boat, and the surprising lack of rum.
If you don't have any ice cream you can serve these with a squeeze of lime, which you are bound to have on board for the GinAndTonics.
Flaming Rum Bananas
Caramelised bananas with rum
dessert veg nautical
Ingredients
- 4 large, ripe but not soft bananas
- 3 tablespoons/40g butter
- 2 tablespoons brown sugar
- a pinch of cinnamon
- 50ml/couple of shots rum or brandy!
- cream or vanilla ice-cream or juice of 1 lime to serve
Peel the bananas and slice them in half lengthwise (and again crosswise if they're too long).
Heat a large frying pan and melt the butter. Once the butter is foaming, add the bananas and sprinkle the sugar and a good pinch of cinnamon into the pan.
Fry the banana pieces for a couple of minutes on each side until they begin to caramelise then take the pan off the heat.
Carefully add a couple of shots of rum (using a ladle or small pan), and allow the alcohol to flare off.
Serve with whipped cream or vanilla ice-cream. And butterscotch sauce!
Heat a large frying pan and melt the butter. Once the butter is foaming, add the bananas and sprinkle the sugar and a good pinch of cinnamon into the pan.
Fry the banana pieces for a couple of minutes on each side until they begin to caramelise then take the pan off the heat.
Carefully add a couple of shots of rum (using a ladle or small pan), and allow the alcohol to flare off.
Serve with whipped cream or vanilla ice-cream. And butterscotch sauce!
If you don't have any cream or ice cream you can sprinkle the cooked bananas with lime juice to serve.