Ripe Bananas – 4, large
Castor Sugar – 2 tblsp
Refined Flour – 1 tblsp
Cornflour – 1 tblsp
Granulated Sugar – 3/4 cup
Water – 1/2 cup
Oranges – 3
Rum – 4 tsp
Butter – 50 gms
For the Sauce:
Condensed Milk – 200 ml
Thick Curd – 1/2 cup (plain)
Rum – 2 tsp
1. Peel the bananas and chop off the ends.
2. Cut the bananas into two lengthwise and cut each half into two.
3. Mix the castro sugar, flour and cornflour.
4. Coat the banana slices on all sides with the mixture.
5. Arrange the bananas in a shallow ovenproof dish.
6. Sprinkle the remaining flour mixture over the bananas.
7. Place the granulated sugar and water in a heavy based pan over moderate heat.
8. Stir till the sugar dissolves.
9. Raise the heat and allow it to cook till it turns a pale honey colour.
10. Ensure it does not get too dark and has a pouring consistency.
11. Remove from the heat and set aside.
12. Extract the orange juice and add it to the caramel with the rum.
13. Mix well, pour it over the bananas and set aside.
14. Beat together the condensed milk and the curd.
15. Mix in the rum.
16. Pour into a sauce pan and leave it in the fridge until ready to serve.
17. Place the bananas in a preheated oven at 180C and bake for 40 minutes.
18. Serve with the sauce.
Note: If the bananas become cold before serving, warm lightly.