Bananas with Pecans and Havana Rum baked in Paper

Served with Maple Cream Sauce. It sounds a lot more fancy when you read the original French title of this recipe:

Papillote de Banane Sauce Érable et Noix de Pécan

I used my Air fryer to bake the two paper encased bananas. Easy and no need to heat up the oven.

The bananas I bought were tiny. They came from the Dom Rep and been

Fairetrade. But they tasted very intense. That worked well with the dark 7 year barrel stored Cuban rum. That bottle was a holiday souvenir from Varadero many years ago.

Recipe:

2 bananas, 8 pecan pieces, 3 cl brown rum

50 ml double cream, 50 ml maple syrup, 30 g cold buttecinnamon

Use baking paper and cut the banana lengthwise and stick it on the paper, place pecans on top, fold the sides up and pour rum in. Close the package. Put it in the air fryer at 200 C for 15 min.

The sauce is easy. Heat up cream and maple syrup together and reduce a bit. Take off tge heat and stir in the cold butter. Fill in a bowl and sprinkle cinnamon on top.