Bananas flambéed with rum

4 not too ripe bananas 30 g butter 80 g caster sugar 8 cl dark rum

Peel the bananas and cut them in half lengthwise. Fry the bananas in the butter for 3 to 4 minutes on each side over low heat, until they are nicely browned. Sprinkle with sugar, pour in the rum and bring to the boil, flambé. Serve the still flambéed bananas accompanied, for example, by a scoop of vanilla ice cream.

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