Serves: 4 | Preparation Time: 20 min
- 3 medium bananas
- 75g caster sugar
- 15g unsalted butter
- ½ red chilli, deseeded, finely sliced
- 50ml dark rum
- 60ml coconut milk
- Vanilla ice cream, to serve
Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan.
Chop the chilli and add to the sugar.
Peel and roughly slice the bananas on the diagonal.
Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing.
Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.
Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.