Summary

Ingredients

• 25 g almond (s), blanched and peeled
• 25 g hazelnuts, chopped
• 4 banana (s)
• 50 g butter
• 50 g suar, brown
• 3 tablespoon rum, brown
• 4 tablespoon crème fraîche

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Instructions

1. Roast the almonds and hazelnuts in a dry pan until golden brown, remove. Peel the bananas and cut in half lengthways.
2. Heat the butter in the pan, add the sugar and when it has melted fry the bananas for about 3 minutes, then remove and keep warm. Briefly heat the rum and nuts in the pan and pour over the bananas as a sauce, distribute on the plates and serve with a spoonful of crème fraîche each.