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.
319K 4.2/5 based on 53 reviews
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 24 min.
Cooking: 16 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Flambéd bananas
Wash carefully 1 lime and 1 orange, cut zests (get organic fruit if possible, especially when peel is used, as in this recipe).

Stage 2 - 5 min.
Flambéd bananas
Squeeze the juice, add zests to juice, add 10 g Vanilla sugar, mix and set aside.

Stage 3 - 5 min.
Flambéd bananas
Heat serving plates.

Peel 4 bananas, cut in half lengthways.

Stage 4 - 3 min.
Flambéd bananas
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.

Stage 5 - 1 min.
Flambéd bananas
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.

Stage 6 - 5 min.
Flambéd bananas
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.

Stage 7 - 3 min.
Flambéd bananas
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).

Stage 8 - 5 min.
Flambéd bananas
With a wooden spatula, deglaze frying pan bottom and reduce syrup slightly. During this operation the zests will crystallize a little.

Stage 9 - 3 min.
Flambéd bananas
Put two half bananas in each plate, cover with syrup, and serve immediately.
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.
Keeping: To eat right now.
Source: Home made, but originally from Lulu.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 6 %260 30 %70 10 %1,690 90 %7,080 90 %
Per 100 g1 0 %20 2 %5 1 %140 7 %570 7 %
Per person3 1 %60 6 %20 3 %420 20 %1,770 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 3.14 €
  • Per person : 0.79 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013488K5 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017743K 313.7 36 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017926K 54 18 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24th 20171.1M 364.7 5 hours 6 min.
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22th 2016336K4 1 hour 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Cute recipe!
    Posted by Jane april 29th 2010 at 16:19 n° 1
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page