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1
Set a large saute pan over medium-high heat and get it good and hot.
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2
Sprinkle the sugar evenly over the pan and add a good pinch of salt.
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3
Cook, swirling the pan once the sugar has started to color, until the caramel is medium amber.
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4
Add the bananas, cut side down, and scatter the butter around them.
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5
Cook, shaking the pan often, for about 1 1/2 minutes, until the bananas have browned.
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6
Turn them over and continue to cook, shaking the pan, for about 1 minute, to brown the other side.
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7
Take the pan off the heat and pour in the rum.
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8
Return the pan to the heat, tip it to ignite the rum, and cook, shaking the pan and turning the bananas in the caramel, for about another minute, until the caramel has thickened and the bananas are just cooked through.
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9
No mushy bananas.
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10
Put some candied peanuts on dessert plates and top with a scoop of ice cream.
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11
Add the bananas, a piece or two of the peanut phyllo, and some more peanuts.
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12
If you want, grind some of the nuts to a powder in a spice grinder to use as a garnish.
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13
Repeat for each serving.
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14
Instead of making the ice cream, you could soften some store-bought vanilla ice cream, stir in some rum and some Coke, and refreeze it.
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15
And you could replace the candied peanuts and the phyllo with chopped honey-roasted peanuts and some crumbled cigarette cookies.
