Hot rum bananas recipe

  • Serves 4
  • 15 mins
  • 429 calories / serving
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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.

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  • 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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  • Energy 1793kj 429kcal 21%
  • Fat 24.8g 35%
  • Saturates 18.4g 92%
  • Sugars 49.7g 55%
  • Salt trace 0%

of the reference intake
Carbohydrate 52.1g Protein 2.9g Fibre 3.7g

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