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.
326 K 4.2/5 (53 reviews)
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Last modified on: February 21th 2011
For 4 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
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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 RDI=6 %260 RDI=30 %70 RDI=10 %1,690 RDI=90 %7,080 RDI: 90 %
Per 100 g1 RDI=0 %20 RDI=2 %5 RDI=1 %140 RDI=7 %570 RDI: 7 %
Per person3 RDI=1 %60 RDI=6 %20 RDI=3 %420 RDI=20 %1,770 RDI: 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 : 3.15 €
  • Per person : 0.80 €

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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)
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  • Cute recipe!
    Posted by Jane april 29th 2010 at 16:19 n° 1
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