Turtle Cay Bananas with Passion Fruit Sauce

This was a dessert I did for the Florida regional dinner at the Santa Fe Bar & Grill, and although perhaps it never saw Turtle Cay, it is new Florida cooking.


  • 4 bananas
  • ¼ cup dark brown sugar
  • ¼ cup dark rum
  • 1 teaspoon finely chopped fresh ginger
  • 2 pinches salt
  • 6 passion fruit
  • cup light sugar syrup
  • 4 tablespoons butter


Peel and cut the bananas lengthwise in half. Put the sugar, 2 ounces of the rum, the ginger, and 1 pinch salt in a dish. Stir to dissolve the sugar and then add the banana halves. Marinate 1 hour, turning them occasionally.

Cut the passion fruit in half and scrape the pulp into a bowl. Stir in the sugar syrup and a very small pinch salt.

Melt 2 tablespoons butter in a sauté pan, add the bananas, cut sides down, and all the marinade. Cook over low heat for 5 minutes. Add the remaining rum and raise the heat, igniting the rum. Shake the pan and when the flames have died, swirl in the remaining butter. Serve the bananas and juices on warm plates and pour the passion fruit sauce over them.