1 425g ready made banana loaf
200ml dark spiced rum
6 tbsp dulce de leche (thick caramel sauce)
3 ripe bananas
knob of butter
sprinkling light muscovado sugar
6 tbsp double cream
a little grated dark chocolate
a few toasted chopped hazelnuts
1. Slice a 425g banana loaf into 6 pieces, then ?soak in 200ml dark spiced rum (such as Captain Morgan). Cut each slice into thirds and divide among 6 glass tumblers. Add a generous spoonful of dulce de leche (thick caramel sauce) to each.
2. Peel 3 ripe bananas. Slice them lengthways, then in half. Heat a knob of butter in a frying pan over a high heat. Sprinkle the 12 banana pieces with light muscovado sugar and fry, turning, until ?lightly caramelised.
3. Top the trifles with the caramelised banana pieces and finish with a spoonful of lightly whipped double cream, a little grated dark chocolate and a few toasted chopped hazelnuts.