Per portion: 173 kcal / 725 kJ / protein 4g / fat 3g / carbohydrate 31g
1. Halve 4 of the bananas lengthwise and place side by side in an ovenproof dish. Mash the remaining bananas and spread over the banana halves.
2. In a pan, combine the sugar, flour, milk and espresso and boil gently for approx. 5 minutes. Stir in the egg yolks and rum, turning down the heat so the mixture does not boil. Spread the coffee mixture over the bananas.
3. Whisk the egg whites until stiff and spread over the bananas. Bake until golden.