In a frying pan, melt the butter and add the bananas. Fry them on each side until golden brown.

Separately in a small saucepan, combine the panela  (brown sugar) with the wine, sweet pepper seeds, cloves, and cinnamon. Cook over low heat until the panela is completely dissolved and add a tablespoon of chipotle sauce. Let it simmer for a moment and taste the mixture and adjust the amount of spices as needed.

Remove the spices, i.e. cloves, seeds, and cinnamon from the syrup

Pour the syrup into the pan with the bananas and cook over medium-low heat for about 30 minutes or until caramelized.