This one is again a great classic in Guadeloupe and Martinique. It’s also a great classic in my kitchen. It’s one of my favourite desserts and would make the top 5 very easily! It’s such a nice way of using those bruised bananas!
It takes 2 minutes to prepare and maybe 5 to 7 minutes to cook! It’s GOOD!
Ingredients (serves 2):
2 ripe bananas, 1 table spoon of sugar (vanilla sugar if you have it), bit of unsalted butter, 1 shot glass of rum (or whatever alcohol you prefer). You can also had a tea spoon of cinnamon mixed with ginger powder but that’s very much a taste thing. I prefer this dessert without the spices.
Melt the butter on medium heat, slice the bananas in half (length way) and brown them for 3 minutes on each side. When they’re cooked through and look soft but not too mushy, pour the alcohol and light it in the pan (do try and use a long match for this). Once the flamme has died down it’s ready to eat. It’s gorgeous with mango sorbet!
I’m using a photo from the internet for now but will put up my own next time I make this! Do let me know if you try it 🙂