2 ripe bananas
30 g / 2 tbls. with Bordier Chocolate Butter with Venezuela cacao bean chips
1 tsp. 4 spice mixture (your choice of spices)
2 star aniseeds
5 cl / 1 2/3 fl. oz. dark rum
2 tbls. light brown sugar
Slice the bananas lengthwise in two.
In a hot pan melt the butter, then add the sugar and the spices.
Sauté the half bananas on each side until caramelized.
Deglaze with the rum and flambé.
Serve hot awash with their juices and with a scoop of Málaga (rum-raisin) ice cream!
You may wish to make this recipe without the alcohol and serve with a scoop of vanilla ice cream, especially for younger dinner guests.