La Banane Bourée Recipe
A Michel original: rum-marinated banana wrapped in filo pastry and served with local coconut ice cream and caramel sauce
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Ingredients
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Filo Pastry and Banana Filling
Method
Preparation and Assembly
Marinate the Bananas
In a mixing bowl, slice the bananas and toss them with dark rum, brown sugar, and cinnamon. Let them marinate for at least 30 minutes.
Wrap the Bananas
Place a few spoonfuls of the marinated bananas at one end of the layered filo pastry. Fold the sides over the filling and roll it up tightly to create a parcel. Repeat with the remaining pastry and filling.
Bake the Pastries
Place the wrapped pastries on a baking tray lined with parchment paper. Brush the tops with more melted butter. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
Serve
Serve the baked La Banane Bourée warm with a scoop of local coconut ice cream and a drizzle of caramel sauce.