4 bananas

1 vanilla bean

8 teaspoons (40 ml) dark rum

1/2 cup (125 ml) brown sugar

4 squares aluminum foil

Preheat the oven to 180 °C (350 °F).

With a knife, score the whole length of the banana skins, without peeling it.

Cut the vanilla bean in half lengthwise, then crosswise to get four pieces.

Carefully detach the banana peel from the fruit. Make an incision in the flesh lengthwise and insert a piece of vanilla bean with the tip of a knife.

Spread the brown sugar and rum between the banana flesh and peel. Then close back the peel.

Wrap each banana in foil. Place on a baking sheet.

Bake in the middle of the oven for about 20 minutes. Serve the warm bananas with vanilla ice cream.

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