Caramelised bananas with rum butter

Caramelised bananas with rum butter

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 bananas
50g unsalted butter
50g soft dark brown sugar
6 tablespoons light rum

Method

  1. Peel the bananas, cut them in half lengthways, then cut each half into 2 or 3 pieces, depending on size.
  2. Melt the butter in a frying pan and, when foaming, sprinkle in the sugar and add the bananas. Fry quickly over a medium heat until the bananas are a deep golden brown and the sugar has caramelised. Remove from the heat, transfer the bananas to a plate and set aside.
  3. Return the pan to the heat. Add the rum and simmer, stirring to melt the caramelised sugar. Reduce until sticky, then return the bananas to the pan, stirring gently to coat them in the sauce and taking care not to break them up.
  4. Divide the bananas between 4 plates and serve with a scoop of ice cream.

Variation

  • Caramelised rum and coconut bananas: Heat a frying pan over a medium heat and add 3–4 tablespoons shredded fresh coconut. Gently toast until light brown, then immediately tip onto a plate and set aside to cool. Proceed as for the main recipe, using dark rather than light rum and adding 150 ml coconut milk to the pan with the rum. Sprinkle the toasted coconut over the bananas before serving.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again