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melt the butter in a small pot (nuke it in the microwave if you have one).
stir in the sugar, cinnamon and the juice and zest of the lime.
tear off a large sheet of tin foil and fold in half to form a double layer.
spread a quarter of the butter mix into a blob on the top half of the tin foil sheet.
peel a banana and break it into three equal pieces laying them onto of the spread butter.
cover with another quarter of the mix.
now fold over the bottom half of the tin foil and fold in the edges to form an air-tight envelope. repeat the process to make a second parcel.
bake in the hot oven (or on BBQ) for 20-25 mins until the bananas soften.
whip the cream to soft peaks and whisk in the rum.
slit open the ton foil parcel and dollop on some rum cream to serve.

serves 2

• 2 large, firm banana
• 4 tbsp of brown sugar
• 4 tbsp of butter
• pinch of cinnamon
• 1 lime
• 100ml double cream
• splash of rum

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Caribbean Bananas