Tasted, Tweaked and Photographed by Mercy Bello(Registered Dietitian)
1. The bananas have to be very firm and still green in some parts of the skin so that it can be easy to pick up without breaking apart, when cooked. I learnt this valuable lesson after failing the first attempt.
2. I replaced the sugar with sweetener, bananas are naturally sweet especially when cooked. It was irresistible to the children. They eat it all up in no time..
3, I reduced the rum and replace it with vanilla, the two flavors worked well in this recipe
4. Olive oil was used to replace the butter, I did not miss the butter flavor since vanilla with rum was coming through; so a great opportunity to save on saturated fats.
5. I served mine with sugar free whipped cream, but works well with sugar free ice cream also.
