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Flambéd bananas

Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
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For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
1318
66%
Proteins
14g
5%
Carbohydrates
220g
21%
Fats
29g
4%
 Per 100 g 
Calories
105
5%
Proteins
1g
<1%
Carbohydrates
18g
2%
Fats
2g
<1%
 Per person 
Calories
329
16%
Proteins
3g
1%
Carbohydrates
54g
5%
Fats
7g
1%
TrafficRating
  • Already noted 12 times
  • Average note : 2.1/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 24 min.
Cooking : 16 min.
Start to finish : 40 min.
Preservation : To eat right now.


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How much will it cost?

 For 4 people : 3.07 €
 Per person  : 0.77 €

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 Note : These prices are only approximate. Read more...



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Step by step recipe:


1
Wash carefully 1 lime and 1 orange, cut zests (get organic fruit if possible, especially when peel is used, as in this recipe).
Flambéd bananas  : Photo of step #1
2
Squeeze the juice, add zests to juice, add 10 g Vanilla sugar, mix and set aside.
Flambéd bananas  : Photo of step #2
3
Heat serving plates.

Peel 4 bananas, cut in half lengthways.

Flambéd bananas  : Photo of step #3
4
Put 30 g Clarified butter in a frying pan over medium heat to melt (if you don't have clarified butter, use normal butter instead).

Scatter half of 30 g caster sugar, allow to caramelize slightly and add bananas.

Flambéd bananas  : Photo of step #4
5
Leave bananas to caramelize as short a time as possible (2-3 minutes maximum, bananas must stay firm inside and golden brown outside, otherwise they become limp) then turn them over and sprinkle the other half of 30 g caster sugar.
Flambéd bananas  : Photo of step #5
6
As soon as the second side is golden brown, add ½ glass rum, agitate the pan gently, and light with a match, or by approaching the gas flame.
Flambéd bananas  : Photo of step #6
7
A soon as flames are out, pour in fruit suice and bring to boil.

Then remove bananas, cut in two and put onto hot plates (one banana per guest).

Flambéd bananas  : Photo of step #7
8
With a wooden spatula, deglaze frying pan bottom and reduce syrup slightly. During this operation the zests will crystallize a little.
Flambéd bananas  : Photo of step #8
9
Put two half bananas in each plate, cover with syrup, and serve immediately.
Flambéd bananas  : Photo of step #9

Remarks:

For success with this recipe, it's important to use bananas that are not too ripe, which can be cooked the few minutes necessary to caramelise and not become too soft. The perfect flambéd banana is golden brown all over, tender but still a little firm, and coated with its delicious rum, citrus fruit and vanilla syrup.

All proportions of butter and sugar are very approximate, don't hesitate to modify them to taste, but try not to add more butter, it adds nothing.

It's not necessary to use a great rum, an ordinary one will do.

For a children's version, you can leave out rum, it's still very good.

Source:

Home made, but originally from Lulu.

Last modified on: February 21th 2011

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Your comments or questions on this recipe:

- - -

Cute recipe!

Comment #1 posted on april 29th 2010 at 16:19 by Jane.


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