Peel bananas and cut them into 2 in the direction of length. Place the half bananas in a plate and sprinkle them with lemon juice. Let macerate during ten minutes. Disolve the butter in a frying pan with sharp fire (the frying pan must really hot before putting butter on it). Brown the bananas in the frying pan. Delicately turn over the bananas in order that each face will be gilded, 4 minutes approximately on each face. When the bananas start to gild, add the sugar and the orange juice. Leave simmer gently 5 minutes approximately. Pour the Barbancourt rum in the frying pan and to ignite it. Turn well the frying pan so that rum burn completely. Serve immediately the bananas on a plate, with vanilla icecream.
- 4 small yellow and firm bananas
- Juices of 1/2 lemon
- Juice of 2 oranges
- 50 grams of butter
- 4 soup spoons of Barbancourt rum 3 stars
- 1 soup spoons of brown sugar