2 Reviews

Wow, wow, wow. This was one tasty dessert. Thank you for sharing a new way to serve ripe bananas. We will be enjoying this wonderful dessert often. I love the blend of lime, brown sugar, butter and rum, so very yummy, even before I added the warm banana and mango sherbet. I made one serving as written and one serving without alcohol for the dh. Both versions were terrific. I didn't have any vanilla ice cream left, so I used Mango Sherbet, it worked beautifully in this treat.

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Baby Kato November 18, 2015

Eaten with enormous greed and total abandon.......lurking at the bottom of the garden, so the neighbours would not gatecrash my dessert party! I used golden caster sugar, which is superfine sugar to you, I believe. I served this with mango sorbet and a few plastic palm trees with a paper monkey - it HAS to be done........and another reason I had to hide from the neighbours. My rum syrup went a bit hard and sticky, like toffee, but it was wonderful......I think I got carried away with heating it in the pan - possibly whilst swigging out of the rum bottle. Made for the Whiners and Cheesers and ZWT5, merci encore CG. PS: I used Woods Navy Rum, sorry - but t'was all I had. FT:-)

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French Tart May 29, 2009
Fried Bananas With Sugar 'n' Rum