Tom Parker Bowles, son of Queen Camilla, recently shared an entertaining story about the origins of a royal dessert beloved by the late Queen Elizabeth II and the Queen Mother. The incident took place at Clarence House, where their chef, Alma McKee, found herself in a panic during lunch service.
After successfully serving a meat course, McKee suddenly realized she had forgotten to prepare dessert. In a moment of quick improvisation, she spotted some bananas and decided to create a simple yet indulgent treat. Tom recounts the episode in his book, Cooking & The Crown: “The meat course had gone up, when she suddenly realised there was no pudding. I can remember there was a certain amount of panic about what to do next. Save, that is, for a few bananas.”
This dessert, affectionately named Bananes au Caramel, is wonderfully easy to make and delightfully rich. The recipe involves slicing bananas and sprinkling them with caster sugar before sautéing them in butter until they caramelize beautifully. After allowing the bananas to rest, approximately 100ml of double cream is folded in. The mixture is then spooned into sundae glasses and chilled in the refrigerator.
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For the finishing touch, caramel shards are sprinkled on top just before serving, adding a satisfying crunch and extra sweetness. As Tom explains, “Break the hardened syrup into small shards, sprinkle over the banana, and serve immediately.”
Although Bananes au Caramel is a sweet indulgence, bananas themselves bring nutritional benefits. They are a rich source of potassium, which is linked to lowering blood pressure—a significant health factor considering millions of adults face undiagnosed hypertension. Bananas also provide magnesium, contributing to overall heart health.
Tom’s book, Cooking & The Crown, celebrates over 100 years of royal culinary history, from Queen Victoria to King Charles III. It showcases extravagant dishes alongside simple, elegant recipes like Bananes au Caramel that anyone can enjoy at home.