• 4 large, ripe – but not overripe – bananas
  • 40g butter, cubed
  • 2 tbsp brown sugar
  • A pinch of cinnamon
  • 25-50ml rum


Cut the bananas in half, then in half again lengthwise.

Heat a large frying pan or wok and melt the cubed butter.

Once the butter is foaming, add the bananas and sprinkle the sugar and a good pinch of cinnamon into the pan.

Fry the banana pieces for a couple of minutes on each side until they begin to caramelise then take the pan off the heat.

Stand back and carefully add a couple of shots of rum which will most likely flare up. Leave the pan until the flames die down. Serve with vanilla ice-cream.