While many recipes for this New Orleans dessert call for firm bananas, I think ripe ones are best as they soften into a lovely, sticky mess. Add walnuts at the end for texture. This is simple enough even for novice chefs.
¼ cup butter
¼ cup soft brown sugar
½ tsp cinnamon powder
4 ripe bananas, sliced lengthways
¼ cup dark rum
4 large scoops vanilla ice-cream
½ cup toasted walnuts
grated nutmeg, to taste
1. Heat the butter in a large frying pan over a medium heat, add brown sugar and cinnamon, and stir for a minute until the sugar starts to caramelise. Add the bananas and turn them through the buttery caramel.
2. Cook for 3-5 minutes until the bananas soften, but watch that the sugar doesn't burn. Add a little water if the sugar looks like it's getting too dark. If you have kids, remove their portion of the bananas at this point and set aside.
3. Add the rum to the pan and warm through. Flambé the rum and allow the flame to burn out.
4. Divide the bananas between 4 serving dishes and top with plenty of the buttery sauce. Dollop a generous scoop of ice-cream on top and scatter with the walnuts. Top with a little grated nutmeg and serve.
Photography by William Meppem. Food preparation by Dolores Braga Menéndez. Styling by Hannah Meppem