Rum Bananas from The Times Cookery Book by Katie Stewart
For the best results, choose bananas that are slightly underripe; they should be a little green at the stalk end. Melt the butter in a large frying pan. Peel the bananas and cut in half lengthwise....
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Cooking tools:
- Skillet
- Stove
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 6 firm bananas
- 2 oz (50 g) butter
- pinch ground cinnamon
- 2–3 tablespoons rum
- 2 oz (50 g) soft brown sugar
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