A nicely caramelized banana with a touch of a caribbean flair to it is hard to resist!
This dessert will make you “bananas”! You’ll want more and more until explosion… ok maybe not until explosion but close to it. This is a personal favorite since I’m a kid. My dad used to make us “bananes flambées”, he was using “Grand Marnier” (a orange cognac) and his beautiful copper pan. He would only use his copper pan … for this particular dish. It was always a bit frightening, as a kid, to see those big flames going up, and after all that adrenaline, you would get to eat the tastiest reward: bananes flambées!
In the Caribbean, they master the art of bananes flambées, they usually use a little extra orange slice to cook the bananas in. Feel free to use a slice of orange or lemon. I add a little cinnamon, butter, rum and cane sugar only. That cane sugar is one of a kind, if you are lucky enough to have some, you can always replace it for brown sugar. The cane sugar, on the other side, way lighter in color, is made from the crushed sugarcane, it’s filled with minerals, antioxidants and is way less processed than normal sugars. It’s like a bite into raw sugar cane! Delicious!
While flaming the bananas, take all the safety precautions… meaning, if you flame your bananas on the cooktop make sure to turn off you hoot, otherwise it will bring the flames into the ventilation pipes… which is dangerous. Also, make sure to pour the rum into a glass first and don’t let it come out directly from bottle … if you do the flaming at the table, like my dad used to do, then make sure the kids are at a safe distance and nothing flammable is around the flames! So…
Let’s get our pyromania impulses loosen up!
Bananes flambées with rum
Makes 2 portions
- lighter or some kind of flame
- 3 small bananas
- 40g sugar cane
- 30g butter
- 40ml brown rum
- 1 tsp of vanilla extract
- cinnamon, nutmeg
- Cut the bananas in 2 (on the length)
- Melt butter in a deep enough pan, add the bananas
- Add the cinnamon, vanilla extract, nutmeg and cane sugar on top of the bananas
- Let cook medium high heat, 2 minutes on each side
- Add the rum to the bananas, set on fire and lightly shake until the flame disappears