Bananas deserve to become more than just banana cake.

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4 bananas
165g (3/4 cup) caster sugar
50g butter
60ml (3 tbsp) dark rum

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel bananas and cut down the middle, and then in half.

Heat a heavy-based pan over medium heat. Add sugar and melt until it turns a light golden brown. Add butter, mix well, add bananas, and cook lightly on each side.

Pour in rum and set alight. Serve while still sizzling in the pan with vanilla ice-cream.