6 ripe bananas
Lemon juice from 1 lemon
6 tablespoons of demerara sugar
1/4 cup (2 tablespoons) of unsalted butter
8 tablespoons of dark rum
6 ripe bananas
Lemon juice from 1 lemon
6 tablespoons of demerara sugar
1/4 cup (2 tablespoons) of unsalted butter
8 tablespoons of dark rum
1 Peel and slice the bananas into thick rounds
In a large skillet, combine the banana, lemon juice, sugar, and butter
Leave it on the heat until a caramelized sauce forms
2 Turn off the heat, pour in the rum over the banana, and flambe with great care
Let it cool slightly and blend the flambéed banana with the caramel sauce in a food processor to obtain a purée
3 Place the purée into individual serving dishes and decorate with caramelized banana slices
Serve warm or cold.
