4 large bananas, peeled and halfed length-wise
125 g butter
90 g light brown sugar
125 ml whisky
Place a heavy-based frying pan over a medium heat and melt the butter, stir in the brown sugar and whisky. Bring to the boil and cook gently until the sugar has dissolved. Add the bananas and simmer gently until the bananas are tender and coated with the syrup. Serve with a scoop of vanilla ice cream, creme frâiche or just on their own. Enjoy!
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