Bananas Flambe
Submitted by fishgirl
Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
15 minFew desserts deliver the drama of bananas flambe. Ripe bananas get sauteed in melted butter and brown sugar until they soften, then doused with rum and banana liqueur and set alight. The flames burn off the alcohol while caramelizing everything into a glossy, boozy sauce.
Spoon the warm bananas and their sauce over cold vanilla ice cream for that hot-cold contrast that never gets old. It takes about 15 minutes and looks like you trained at a French restaurant.
Pro Tips
- Use ripe bananas so they hold their shape while still being tender enough to absorb the sauce.
- Lower the flame or remove the pan from heat entirely before igniting the alcohol for safety.
- A chafing dish at the table makes for a showstopping presentation, but a regular skillet works just as well.
Ingredients
Directions
Melt butter in chafing dish.
Add brown sugar and blend well.
Add bananas and sauté lightly.
Sprinkle with cinnamon and lower flame.
Pour rum and banana liqueur over bananas.
Ignite carefully, basting bananas with flaming liquid.
Serve over ice cream when flame dies out.
**Caution is the rule whenever liquors are ignited.
Flames beneath pan must be low-or the pan removed from flame entirely-to protect against accidents.
** Tip: Bananas must be ripe for this recipe.
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