Ingredients
50g Unsalted Butter
50g Caster Sugar
4 Large Bananas cut lengthways
2 tsp water
Splash of Rum
Ice Cream
Method
Sprinkle the sugar into a heavy non-stick pan and heat over a moderate heat until melted. Turn the heat up high and cook to a mid-golden brown colour. Stir in the butter then add the bananas and toss. Cook for a minute or two until just tender. Add the rum and flambé, tossing the bananas until there are no flames. Add the water , remove from the heat and stir to loosen the mixture.
Serve with pancakes and ice cream. See a pancake recipe here