Soak the raisins in the rum. Place sugar and butter in a skillet over high heat, stir with wooden spoon until the butter melts and looks like a sugary.
Peel the bananas and cut them in half lengthwise, lay bananas over the Pan flat part and move salseando from time to time, just a few minutes (so they are not too tender) a high heat, in turn the bananas.
Add the raisins with the rum, then them on fire, allow to form a sauce, turn off plugging.
Serve 2 halves of bananas with sauce and sprinkled with almonds and a scoop of ice cream.
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