50 grams butter
2/3 cup brown sugar
4 large bananas, peeled and halved lengthways then halved again
¼ cup dark rum
6 store-bought frozen crêpes, defrosted and heated according to packet instructions
Rum Caramel Ice Cream (see recipe below)
1/3 cup lightly toasted coconut chips
Rum Caramel Ice Cream
380g tin caramel sweetened condensed milk
2 cups cream
3 tablespoons dark rum
2 tablespoons finely chopped crystallised ginger (optional)
Rum bananas: Melt the butter in a large frying pan. Add the brown sugar and stir until combined. Add the bananas, cut side down, and cook for 2 minutes. Turn the bananas gently and cook for a further 2 minutes. Take the frying pan off the heat, add the rum then return to the heat. Shake the pan
a little to cover the bananas and cook for 1 more minute.
To serve: Heat the crêpes as directed then place on a flat surface. One by one, spoon a few bananas on a quarter of each crêpe. Fold into quarters and drizzle with remaining sauce from the pan. Serve immediately with Rum Caramel Ice Cream and coconut chips.
Rum Caramel Ice Cream: Pour the caramel condensed milk into a heatproof bowl and heat in the microwave on high for 30 seconds, then whisk until it is almost smooth. In a separate bowl whip the cream until it forms medium soft peaks, then beat in the condensed milk and rum until everything is well combined. Stir through ginger, if using, and transfer the mixture into a 1.5 litre-capacity container. Freeze for 5 hours or up to a week. Makes 1.5 litres