Dingle Bay Bananas

Dingle Bay Bananas

Dingle Bay Bananas


– bananas
– brown sugar
– liquor (Malibu or Cointreau)
– butter
– cream or ice cream
– fresh strawberries or raspberries


Slice bananas and cook in a hot pan in butter. Use under-ripe bananas as ripe bananas will turn to mush. Sprinkle on a little brown sugar to caramelize.

Flame with liquor to seal in flavour.

Serve with cream or ice cream. Add a few fresh strawberries or raspberries if in season.

Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at Alton Food Festival.

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2 Responses to “Dingle Bay Bananas”

  1. Sandra Williams Says:

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