Caramelised Banana or Plantain

Name: Caramelised Banana or Plantain
Ingredients: 4 large bananas or 2 very ripe Plantain. Buy the plantain that have very dark and blotchy skin, not yellow ones.; 1 tbsp. white sesame seeds; 3 tbsp. coconut thinly sliced or grated. Fresh is better, but dry will do. If fresh coconut is used, leave the brown skin on.; 50 gm. unsalted butter; 1 tsp. ginger powder (you can use 1/2 tsp. cinnamon powder for a different flavour); Zest and juice of one orange or lime; 50 gm. caster (ground) or brown sugar; 2-3 tbsp. brandy or orange liqueur or banana liquor; 2 tbsp. dark rum (optional); <b>To serve:</b>; 1 scoop per person vanilla ice cream or thick cream

Alex and Anna Vanderwall

Dessert Easy Sweet

I had picked this recipe somewhere on my travels, but it had been lying around untested. A friend's 11 year old twins called Anna and Alex helped me to make it for the first time. We did not use alcohol on this occasion, it was still delicious - Mamta.

Serves 6

Ingredients

4 large bananas or 2 very ripe Plantain. Buy the plantain that have very dark and blotchy skin, not yellow ones.
1 tbsp. white sesame seeds
3 tbsp. coconut thinly sliced or grated. Fresh is better, but dry will do. If fresh coconut is used, leave the brown skin on.
50 gm. unsalted butter
1 tsp. ginger powder (you can use 1/2 tsp. cinnamon powder for a different flavour)
Zest and juice of one orange or lime
50 gm. caster (ground) or brown sugar
2-3 tbsp. brandy or orange liqueur or banana liquor
2 tbsp. dark rum (optional)
To serve:
1 scoop per person vanilla ice cream or thick cream

Instructions

Dry roast sesame seeds on a griddle or in a microwave, for a couple of minutes at a time, until nice aroma of sesame oil rises. Keep aside.
Dry roast coconut in a griddle, until a nice aroma of coconut oil rises. Keep aside.
Peel banana/plantain and slice them lengthways. Keep aside.
Place butter, ginger and orange rind in the pan and cook on low heat until butter melts. You can do this in a microwave on full, for 1-2 minutes.
Add orange/lime juice, sugar and bananas and cook until the sauce begins to thicken and caramelise. Watch carefully and stir frequently to stop it from catching. It takes about 5-6 minutes or longer.
Stir in the brandy or orange liqueur, sesame seeds and coconut.
If using rum, pour it on top and flambé it carefully, while still in the pan. I use a long handled lighter (I bought one of mine in India and the other in John Lewis). Keep your face away when doing this!
When the flames die down, serve each banana portion in an individual dishes, topped with cream or vanilla ice-cream.

Notes

This dish should be prepared just before serving.