Break out the rum, fire up the skillet and toss in a few good local bananas for this classic Bermudian dessert.
Ingredients:
1 stick of butter
1/2 cup brown sugar
4 large Bermuda Bananas, halved and cut lengthwise
1/4 cup Gosling’s Black Seal Rum
vanilla ice cream or crème fraîche
Directions:
In a large skillet, melt the butter.
Using a wooden spoon, ass brown sugar and stir together.
Add the bananas and cook until caramelised on both sides, over medium high heat.
Move pan off the heat, add the rum and return to the stove to catch a flame from a gas stove or use a long lighter.
Let the flame die down and the alcohol cook out.
Serve with a dollop of ice cream or crème fraîche and fresh berries.
Enjoy!
