photo by Chef floWer
- Ready In:
- 4 large bananas
- 60 ml dark rum (4 Tablespoons)
- 50 g demerara sugar (2 oz)
- 1 large orange, juice and zest of (grated)
- 2 1⁄2 ml ground cinnamon (1/2 teaspoon)
- 25 g butter (1 oz) or 25 g margarine (1 oz)
- orange slice, to decorate
- whipped cream or ice cream, for serving
- Cut 4 large rectangles of baking foil, peel the bananas (keeping them whole) and lay one on each piece of foil. Stab them carefully in several places with a small toothpick.
- Mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of the butter on top of the banana in each parcel.
- Carefully join up the long sides of the foil over the banana and fold over several times to seal, then fold up the short ends of the foil so that the liquid can not escape during cooking.
- Place the parcels on the BBQ and grill for 15 minutes, turning them over once after 7 minutes.
- Open the parcels carefully and transfer to serving dishes, pour over liquid that is left in the foil, decorate with orange slices and serve with whipped cream or icecream.
Questions & Replies
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What a neat recipe! The banana takes on such a nice flavor and the flavors complemented it beautiful. I just used "sugar in the raw" (brown box at WalMart) because I'd never heard of demerara sugar, much less knew where to look for it! Can't wait to make this again for my 4th of July cookout! Thanks for sharing, kiwi!
So simple and yet sinfully delicious. The rum, sugar, juice and butter (light in my case) create the caramel syrup that goes so well with the fruit and cream, ice cream or frozen yogurt. I'm thinking about trying this with lime juice and zest next time which I bet will be great. No grill here, I used the baking technique suggested by Redneck Epicurean. Baked mine for about 15 minutes at 350 degrees. You can easily tell when they are done because the banana aroma just begins to waft from the oven. I used bananas that were quite ripe with little brown flecks but actually think a less ripe (all yellow with no green or brown) would have worked a bit better. Thanks!
What a wonderful desert. I made a non-acholic version and subsisted the dark rum with vanilla essence. I don't have much of a sweet tooth but I would be defiantly make it again and again and again. Thank you kiwidutch - Update: I'm so addicted to these I've made it as a filling for a breakfast dish, with my own touch - Recipe #219490.
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