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.
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