9 firm bananas
zest of 1½ limes and juice of 3
4 tbsp soft dark-brown muscovado sugar
75ml dark rum
juice of ½ lime
2 tbsp rum
ice cream or whipped cream
Peel the bananas and halve lengthways. Sprinkle the lime zest, half the juice and half the sugar into a shallow baking-dish. Lay the bananas on top in a single layer. Pour on the rest of the lime juice and all of the rum, and add the remaining sugar. Put in an oven preheated to 220°C and bake for 15 to 20 minutes or until the bananas are soft. Stick the dish under a hot grill until bubbling – about three minutes. Drizzle on more lime juice and rum and serve immediately with ice cream.