Melt-in-your-mouth bananas coated in a brown butter, amber rum, and cinnamon caramel. Served piping hot over vanilla ice cream, they offer an incredibly satisfying hot-and-cold contrast.
Ingredients
- 6 pieces ripe but firm bananas
- 70 g unsalted butter
- 90 g brown sugar
- 80 ml amber rum
- 1 pinch ground cinnamon
- 1 pinch fine salt
- 500 ml vanilla ice cream
Method
- Take the vanilla ice cream out of the freezer right before serving so it stays firm but easy to scoop.
- Peel the bananas, slice them lengthwise, and keep them near the skillet so they don't oxidize.
- Melt the butter in a large skillet over medium heat, until it foams and smells slightly nutty.
- Add the brown sugar, cinnamon, and salt, then stir until you have a glossy, smooth, and bubbling sauce.
- Place the bananas cut-side down in the sauce and baste them gently until they begin to soften without falling apart.
- Flip the bananas with a flexible spatula and continue cooking until they are glossy, hot throughout, and still intact.
- Off the heat, pour the rum into the skillet; only flambé away from the range hood and any flammable objects, or simply return to low heat and let the alcohol evaporate until the sauce becomes syrupy again.
- Gently shake the skillet to coat the bananas in the rum caramel, until the sauce coats the back of a spoon.
- Divide the vanilla ice cream into chilled bowls, top with the hot bananas, and drizzle generously with the sauce.
- Serve immediately, before the ice cream completely melts into the caramel.
Nutrition
Per serving
- Energy
- 527.2 kcal
- Protein
- 4.94 g
- Carbohydrate
- 53.88 g
- Fat
- 28.01 g
- Fibre
- 0.53 g
- Calcium
- 4.37 mg
- Iron
- 0.03 mg
- Magnesium
- 0.43 mg
