This is another Caribbean dessert adapted from the “Sky Juice” cookbook. It works very well with Caribbean Rum Cake and your choice of ice cream 🙂 It’s also fun to impress everyone with a bit of flame!
1/4 cup / 65 g golden raisins (optional)
juice and rind of one orange
2-4 bananas (2 if you are serving it with cake, 4 if it’s just bananas)
2 tbsp / 30 g butter
3 tbsp / 45 g dark brown sugar
generous pinch of grated nutmeg (sub 1/4 tsp / 1 g if you don’t have a whole nutmeg, or use cinnamon)
1/4 cup /65 mL rum
If using raisins, place them in a small bowl with the orange juice so they expand. Meanwhile, peel the bananas and slice them in half lengthwise.
Heat the butter and brown sugar in a large frying pan until it bubbles and the sugar melts. Stir in the orange juice and rind, raisins if you are using them and nutmeg. Add the bananas and cook them for a minute or two on each side. (Use a long spatula for flipping, but don’t worry if they break in half when you are flipping them. The presentation will still be nice.)
Remove the bananas from the pan and set them aside on a plate. Heat the sauce to boiling, then pour in the rum. Light it by “showing it the flame” – tilting the pan close to the flame on a gas range, or using a lighter. The alcohol in the rum burns off, leaving behind the delicious rum flavour 🙂
Serve the bananas (with a slice of Rum Cake if desired) on a plate with the sauce drizzled over. For full decadence, add some whipped cream or ice cream.