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Put the water together with the sugar in a sauce pan and bring to a boil until all the sugar is dissolved. Add the chili, Fleur de Sel and the cinnamon. Stir well and let it simmer until you get a creamy consistency. Halve the bananas, add and heat until they become slightly soft. Divide over four small plates, sprinkle with a bit of raw cacao nibs and serve. Enjoy!
Tip: What will go beautifully with this dish, is "oliebol" (a traditional Dutch and Belgian food, somewhat like doughnuts) or Nigerian Puff Puffs. Make sure of course, to choose a healthy way of cooking and fry them in for example coconut oil.