Hot rum bananas recipe
A decadent culinary journey to the Caribbean without the carbon footprint, here bananas are flambéed in rum and cooked in a delicious buttery sugar sauce. Coconut cream and flakes complete this tropical treat of a dessert.
See method- Serves 4
- 15 mins to cook
- 429 calories / serving
Ingredients
- 100g caster sugar
- 50g unsalted butter
- 4 bananas, peeled, halved, then halved again lengthways
- pinch freshly grated nutmeg
- ½ tsp ground cinnamon
- 2 tbsp rum
- 160ml coconut cream
- toasted coconut shavings or toasted desiccated coconut, to serve
- half fat crème fraiche, to serve
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Shop ingredientsEach serving contains
- Energy
- 1795kJ 429.0kcal
- Fat
- 25g
- Saturates
- 18g
- Salt
- 0.0g
- Sugars
- 50g
of the Reference intake
Carbohydrate 52.1gProtein 2.9gFibre 3.7g
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- Melt the sugar in a large frying pan over a medium heat until the sugar is turning golden brown. Shake the pan but do not stir.
- Add the butter, nutmeg and cinnamon and swirl into the hot sugar until melted. Add the banana pieces and toss in the syrup until they are caramelised and golden.
- Add the rum, then carefully tip the pan so the flame just catches the alcohol in the pan and sets it alight. It will burn for a few seconds, then burn out. This removes most of the alcohol content but leaves the rum flavour. If you don’t have a gas hob, light with a match. Pour in the coconut cream and swirl to combine.
- Serve 3 pieces of banana per person (there will be an extra piece for the chef!) with the hot rum sauce poured over, a blob of crème fraîche and a sprinkling of toasted coconut.
- See more Dessert recipes.
