Sticky toffee bananas

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olive magazine

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Recipe by olive magazine

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1. Cut the bananas into diagonal chunks. Melt the butter in a non-stick frying pan. Add the banana and fry until it begins to brown, tossing once or twice. Take off the heat, add the rum, orange juice and golden syrup, then put back and bubble for 30 seconds, shaking the pan to coat the bananas in the sauce.
2. Divide between 2 plates and top with the crème fraîche and pumpkin seeds.

Per serving

261 kcalories, protein 4.3g, carbohydrate 43.8g, fat 7.1 g, saturated fat 2.6g, fibre 2.1g, salt 0.11 g

Latest comments and suggestions

• smiffy

  21 January 2008

  smiffy commented on this recipe

  it is easy to make. I do not have any rum in the house so I used Bailey's. It was marvelous. Impressed the guests with the taste but it did not look like the photograph - it was a bit messy. Good recipe.

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• Sue Spink

  04 March 2008

  Sue Spink rated and commented on this recipe

  

  Quick, easy and delicious.

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• Myah

  05 June 2009

  Myah commented on this recipe

  I had something similar to these in china and have been looking for the recipie ever since, will be making soon Thanks

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Ingredients

• 3 medium bananas , peeled
• 1 tsp butter
• 1 tbsp dark rum
• ½ an orange , juiced
• 1 tbsp golden syrup
• 2 tbsp half-fat crème fraîche
• 1 tbsp pumpkin seeds

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Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• 3 medium bananas , peeled
• 1 tsp butter
• 1 tbsp dark rum
• ½ an orange , juiced
• 1 tbsp golden syrup
• 2 tbsp half-fat crème fraîche
• 1 tbsp pumpkin seeds

Per serving

261 kcalories, protein 4.3g, carbohydrate 43.8g, fat 7.1 g, saturated fat 2.6g, fibre 2.1g, salt 0.11 g

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