Rum Bananas is a recipe originating from the West Indies. Simple to cook delicious to eat, it makes an impressive finish to any lunch or dinner party.
2 oz. butter
6 bananas, peeled and cut lengthways
2 oz. soft brown sugar
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon lemon juice
6 tablespoons rum
5 fl. oz. double cream , stiffly beaten
In a large, heavy-based frying-pan, melt the butter over moderate heat. When the foam subsides, add the bananas to the pan and sprinkle over the sugar, cinnamon, nutmeg and lemon juice. Fry the bananas for 2 to 3 minutes on each side or until they are golden brown.
Reduce the heat to low and carefully pour the rum over the bananas. Ignite the rum and gently shake the pan until the flames die away.
Transfer the contents of the frying-pan to a warmed serving dish. Spoon over the cream and serve immediately.
In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is smooth. Beat in the sugar with the cin- namon and nutmeg, a little at a time. When all the sugar has been incorporated, add the rum, a teaspoon at a time, beating until the butter is well blended.
Spoon the rum butter into a serving bowl and chill in the refrigerator until it is required.