Rum Bananas with Cinnamon Cream

Ingredients

• 60g butter
• ¼ cup dark brown sugar
• 3 large bananas, sliced diagonally into large pieces
• Juice of ½ lemon
• 2 tablespoons dark rum
• 250mls PHILADELPHIA Cream for Desserts, double cream alternative
• ¼ teaspoon cinnamon
• Toasted flaked almonds, for serving

Method

MELT the butter and sugar in a frypan then add the bananas and cook for 2-3 minutes then stir through the juice and rum.

WHISK together the PHILLY and cinnamon. Spoon the bananas into serving bowls, dollop over the cinnamon cream then sprinkle with almonds. Serve immediately.