Yield - 8 (3 oz) Portions
1 Tbsp Butter
5 Medium to Ripe Bananas, Peeled & ½ inch Slices
1/8 Cup Angostura 1919 Dark Rum
1/4 Cup sugar
1 Tbsp Cornstarch
1/2 Tsp Cinnamon Powder
1/4 Tsp Grated Nutmeg
1/2 Tbsp of ANGOSTURA® orange bitters
4 Dashes of ANGOSTURA® aromatic bitters
3/4 Cup Flour
1/4 Cup Sugar
1 1/4 Tsp Baking Powder
¼ Tsp Elychee (Cardamom) Powder
6 Tbsp Cold Butter
1/4 Cup Chopped Peanuts
1/8 Cup Heavy Cream
Preheat Oven to 375 degrees fahrenheit.
Place sliced bananas into a medium mixing bowl and add the Angostura 1919 Rum, sugar, cornstarch, cinnamon powder, nutmeg and orange bitters. Mix well to evenly coat bananas and set aside.
Meanwhile in a food processor, add the flour, sugar, baking powder and elychee powder. Cut six tablespoons of butter into small pieces and add it to the flour mixture and pulse until the mixture looks like wet sand. Add chopped peanuts and mix just until the dough comes together, firm but slightly sticky and pliable.
Place a 10 inch Cast Iron Pan over medium-low heat and add one tablespoon of butter. Add the banana mixture, stir and cook for 6 minutes until mixture is homogenous and heated through.
Remove from the heat and place dollops of the dough mixture randomly across the bananas in the cast iron pan. You are creating a rustic dough topping as this would bake, spread out and puff up in the oven.
Mix the heavy cream and aromatic bitters together and brush the dough. You can sprinkle additional sugar atop to form a crispy caramelized result if desired.
Bake for 45 to 50 minutes until the top is caramelized, pastry is brown and bananas are bubbling with fruity juice pockets.
Remove from oven, let cool for 15 minutes and serve with a whipped cream or even ice cream atop.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.