P.S.: Recipe adapted from Bake Happy
2 very ripe bananas (I used frozen bananas as I had a huge stock of them and so froze them in ziplock bags to avoid getting spoilt)
2 tbsp white, dark, or spiced rum (I used 3 for some extra punch)
2 tbsp packed light brown sugar
1 cup whipping cream
Freshly grated nutmeg for garnishing
Freshly grated chocolate for garnishing
Preheat the oven to 220 degree celcius. Line a 9" baking square dish with foil. Place the serving bowls/glasses in the freezer if you intend to serve the dessert right away.
Arrange the peeled bananas in the prepared baking dish. If using frozen bananas, take them out from the freezer and let them come to room temperature before using. Drizzle them with the rum and sprinkle the sugar on top.
Bake for 15-20 minutes or until the bananas are caramalized and soft. Remove the baking dish from the oven and let the bananas cool, then mash them in the baking dish.
Divide the fool among the prepared serving glasses or bowls. Top each portion with some grated nutmeg and grated chocolate and either chill it in the refrigerator until serving time or serve immediately in the chilled glasses. Enjoy!