← Nouns Cooking · Dessert Parlour

Ingredients

• 60 g Butter
• 100 g soft light brown sugar
• ½ tsp Cinnamon
• 4 ripe but firm bananas, halved lengthways, then across
• 60 ml dark rum
• 4 scoops vanilla ice cream

Method

1. Melt the butter in a large frying pan over medium heat. Stir in the brown sugar and cinnamon and cook for 1–2 min, until bubbling and smooth.
2. Add the bananas, cut side down, and cook for 2 min. Turn them over and cook for 1–2 min more, spooning sauce over, until just soft and glazed.
3. Take the pan off the heat. Pour in the rum and carefully light it with a long lighter, standing back. Gently tilt the pan until the flames die down, about 30 seconds.
4. Put the pan back over the heat for 1 minute to thicken the sauce.
5. Spoon the bananas and hot caramel over bowls of ice cream and serve at once.

Tips

• Never pour rum straight from the bottle near a flame, and keep a lid nearby to smother the fire if needed.
• Skip the flambé and simmer the rum for 1 minute instead; or use a splash of orange juice for an alcohol-free version.

Sources

Written in our own words after cross-checking these recipes:

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