This dessert is so simple and easy to make. Watch the bananas caramelise in the buttery caramel and add some brandy for the grown-ups, too.
Ingredients
75g unsalted butter
75g light soft brown sugar
4 large, ripe bananas, peeled and halved lengthways
2–3 tbsp brandy (omit for children)
4 tbsp double cream
75g light soft brown sugar
4 large, ripe bananas, peeled and halved lengthways
2–3 tbsp brandy (omit for children)
4 tbsp double cream
Method
- Melt the butter and sugar in a non-stick frying pan over a medium heat for a couple of minutes until the sugar has dissolved. Add the bananas and fry gently for 2–3 minutes, coating the bananas in the caramel.
- Add the brandy, if using, then carefully transfer the bananas to a plate. Add the double cream to the pan, stir over the heat, then drizzle the sauce over the bananas.
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