(Originally published, Aug-2016, then updated by Tania, August-2018)
I had a real craving for Caramelised Rum Bananas this week, I don’t really know why maybe I need a drink…..it’s been a while 🙂
Bananas and rum are a marriage made in heaven, I add Rum to them not just because I love the stuff but because they taste A-mazing and are primo wrapped in crepes and served with creme chantilly or ice cream. If you are alcohol-free, don’t like the flavour of rum, or are wanting to include them with the kid’s pancakes at the weekend, you can simply use O’J instead.
It’s quite rich and not for the faint of heart but I prefer them with a little full cream at the end which makes a delicious sauce. 🙂
3 large bananas
3 tablespoons / 45 g butter
1/3 cup / 50 g lightly packed, soft brown sugar
¼ cup / 60 ml dark rum or orange juice
Optional – 2 tablespoons cream
- If you are simply enjoying these with ice-cream and/or whipped cream then this is enough for 2 serves.
- If you are wrapping them in crepes or serving them with pancakes, waffles or French toast, there’ll be enough for 4 serves.
STEP BY STEP
These don’t take long to cook so first measure out the rum or orange juice and if using it, the cream.
Peel and cut the bananas in half and then length-ways, which will give you 12 pieces.
If you like you can slice them through the centre length-ways so you have 6 long halves.
Next, place the butter and the brown sugar in a large non-stick frying pan and…
…over a medium heat, stirring continuously, melt the two together for around 2 minutes or until they begin to bubble.
Using tongs, carefully place the banana slices in and fry them for I minute and…
…then using a spatula (not tongs, they tend to break them up) flip them over and cook the other side for 1 minute also.
Stand back and at arms-length add the rum or the orange juice and once boiling turn the heat down to medium/low or to where it’s simmering (just boiling).
- Be very careful here, the hot butter and sugar will spit.
Without flipping the banana pieces (just move them around a little), cook them for a further minute.
If adding cream, do so now and gently move the bananas around until it’s blended in nicely.
Remove the pan from the heat and TA DAH…..the most beautiful and amazing tasting bananas!
These are best made with the orange juice if served with pancakes, waffles or French toast…unless you like a ‘boozy’ breakfast (I’m not judgy at all). 🙂
I had some Creme Anglaise in my fridge so enjoyed these ones with a little of that, but as I mentioned, served warm with some vanilla or chocolate ice cream and/or some whipped cream, they make a simple but delicious dessert.
If serving them for dessert, wrapped in Crepes, Premake the bananas, and the Crepes if you like, (up to 3 days prior). Then roll some banana slices in the Crepes, place them on an oven tray, cover them with aluminium foil and heat them up on a medium temperature in the oven….they’re fantastic, sure to impress!
Keepin’ em fresh – Keep covered in the fridge for up to 3 days and warm them up again in the microwave or over a very low heat in a frying pan, in a small amount of butter.