Steps

1. Place 8 Monkey Bananas in a frying pan, cover with a lid, and steam-grill.
   🕒 01:57
2. Flip them over once during cooking.
   🕒 02:06
3. Cut off the ends of 4 Bananas and slice them without peeling.
   🕒 02:22
4. Place 150g Granulated Sugar in a frying pan and make caramel. [This is the key!] Caramelizing it slightly darker will add richness.
   🕒 03:07
5. Once the caramel has browned, add 45g Butter.
   🕒 03:49
6. Remove from heat and mix the caramel and butter.
   🕒 03:56
7. Add the sliced 4 Bananas to the caramel butter sauce.
   🕒 04:04
8. Cook the bananas in the caramel.
   🕒 04:08
9. Flip the first baked banana and cook until evenly browned. [This is the key!] It's ready when the bananas are soft and the peels naturally split.
   🕒 04:25
10. Add Anise Seeds (to taste) to the banana sauté with anise flavor.
    🕒 04:54
11. Once the aroma of anise seeds has infused, remove from heat and add a generous amount of Pernod (to taste). [This is the key!] Due to its high alcohol content, add it away from the heat and ensure the alcohol evaporates completely.
    🕒 05:51
12. Sauté the bananas while infusing them with flavor, letting them cook through with residual heat.
    🕒 06:15
13. Plate the first baked banana with its peel intact.
    🕒 07:03
14. Make incisions in the baked banana.
    🕒 07:19
15. Serve with Vanilla Ice Cream (to taste) alongside the baked banana.
    🕒 07:25
16. Sprinkle with roasted 10g Sliced Almonds.
    🕒 07:34
17. Drizzle with Maple Syrup (to taste) to finish.
    🕒 07:49
18. Plate the second dish, banana sauté with anise flavor, while still warm.
    🕒 07:59
19. Pour the caramel butter sauce over the sautéed bananas.
    🕒 08:15