This luxurious Muscovado & Rum Banana dessert is the perfect quick indulgence — caramelised bananas bathed in a rich, molasses-forward muscovado and rum sauce. It comes together in minutes and is incredible served warm over vanilla ice cream, pancakes, or waffles.
Made in an AUS-ION™ or nöni™ frypan for beautiful, even caramelisation.
Ingredients (serves 2–4)
- 3–4 ripe but firm bananas, halved lengthways
- 50g unsalted butter
- 80g muscovado sugar (or dark brown sugar)
- 60ml dark rum
- 1 tsp vanilla extract
- Pinch of sea salt
- To serve: vanilla ice cream, whipped cream, or thick yoghurt
Method
- Heat your AUS-ION™ or nöni™ frypan over medium heat. Add butter and allow to melt and foam.
- Add the muscovado sugar and stir until melted and combined with the butter, about 1–2 minutes.
- Place the banana halves cut-side down in the caramel and cook for 1–2 minutes until golden and beginning to caramelise.
- Carefully flip the bananas and cook the other side for 1 minute.
- Add the rum (carefully — it may flame briefly), vanilla, and a pinch of salt. Let the sauce bubble and thicken for 1–2 minutes.
- Serve immediately with vanilla ice cream and spoon the sauce generously over the top.
Tip: Muscovado sugar has a deep, molasses-rich flavour that makes the caramel extra special. If you can't find it, dark brown sugar works well. For a non-alcoholic version, substitute the rum with 2 tbsp orange juice and a splash of coconut cream.
