In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside.
In a medium non-stick pan, heat over medium heat. Add the butter. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely to the butter then add the bananas. Cook for 3 minutes longer then add the rum away from the heat. Cook for 2 minutes. Coat the bananas well with the rum butter sauce. Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa.
Recipe courtesy of Aaron Sanchez