Project Food Blog

French Banana Filling

200g butter
200g brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 tsp Banana liqueur (eg BOLS)
800ml single cream
20 bananas, halved
Whipped cream and additional cinnamon

Melt butter in a large pan. Stir in brown sugar, cinnamon and nutmeg. Add liqueur if required. Turn down the heat and stir in cream slowly. Cook until slightly thickened.
Add 2 or 3 halved bananas at a time; heat for 2-3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Keep warm in oven on a low heat. When ready to serve, spoon the remaining sauce over the crepes.
Top with whipped cream and a dash more cinnamon.

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