Burmahs' Bananas Recipe

Name: Burmahs' Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe bananas; 2 ½ tablespoons butter; 1 tablespoon dark brown sugar; 2 tablespoons prepared chile jelly (see recipe); 3 tablespoons Meyer's dark rum; 4 scoops prepared, excellent quality, store bought or homemade vanilla ice cream; 2 ancho chilies, stems & seeds discarded; 2 chipotle chiles, stems & seeds discarded; 6 tablespoons red currant jelly; 6 tablespoons honey; 2 tablespoons spanish sherry wine vinegar; 4 ounces best quality bittersweet chocolate; 1 ½ tablespoons water; 2 tablespoons butter

Servings: persons

4 ripe bananas
2 ½ tablespoons butter
1 tablespoon dark brown sugar
2 tablespoons prepared chile jelly (see recipe)
3 tablespoons Meyer's dark rum
4 scoops prepared, excellent quality, store bought or homemade vanilla ice cream
2 ancho chilies, stems & seeds discarded
2 chipotle chiles, stems & seeds discarded
6 tablespoons red currant jelly
6 tablespoons honey
2 tablespoons spanish sherry wine vinegar
4 ounces best quality bittersweet chocolate
1 ½ tablespoons water
2 tablespoons butter

1
Peel the bananas and cut them into 1/4-inch-thick slices.
2
Heat a skillet to moderately hot.
3
Place the bananas in the skillet with the butter and brown sugar.
4
When the butter is melted, add the chile jelly.
5
Toss the bananas to coat them.
6
Add the rum to the pan and carefully de-glaze.
7
Place a scoop of ice cream onto the center of each of 4 shallow bowls.
8
Arrange the bananas around the ice cream.
9
Drizzle with warm chocolate sauce.
10
Serve immediately.
11
-----------Chile Jelly---------.
12
Toast the chile skins in a dry skillet until you can smell their earthy heat.
13
Put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated.
14
Add the currant jelly, honey and vinegar.
15
Bring to a boil.
16
Now remove from the heat and process thoroughly in a food processor.
17
Remove to a clean bowl and cool.
18
-------------Chocolate Sauce------------.
19
Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler).
20
Take small bowl off the heat and whisk in the butter.
21
Keep warm.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ripe bananas, 2 ½ tablespoons butter, 1 tablespoon dark brown sugar, 2 tablespoons prepared chile jelly (see recipe), and more.

Yes, Burmahs' Bananas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burmahs' Bananas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions