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.
Last modified on: February 21th 2011
Keywords for this recipe:For 4 people, you will need:
- 1
4 bananas - 2
30 g Clarified butter - 3
30 g caster sugar - 4
1 lime - 5
1 orange - 6
10 g Vanilla sugar - 7
½ glass rum - Total weight: 1,250 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 16 min. | 40 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
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.
Squeeze the juice, add zests to juice, add 10 g Vanilla sugar, mix and set aside.
Stage 3 - 5 min.
Stage 4 - 3 min.
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.
Scatter half of 30 g caster sugar, allow to caramelize slightly and add bananas.
Stage 5 - 1 min.
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.
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.
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).
Then remove bananas, cut in two and put onto hot plates (one banana per guest).
Stage 8 - 5 min.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,319 Kcal or 5,522 Kj | 14 gr | 219 gr | 29 gr |
| 66 % | 6 % | 21 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 106 Kcal or 444 Kj | 1 gr | 18 gr | 2 gr |
| 5 % | <1 % | 2 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 330 Kcal or 1,382 Kj | 4 gr | 55 gr | 7 gr |
| 16 % | 1 % | 5 % | 1 % |
How much will it cost?
- For 4 people : 3.14 €
- Per person : 0.79 €
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)
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Roscoff salad, European glass, Sweet pancake rolls from Brittany, Warm apple feuillantines, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mulled wine Belle-Plagne style, Sweetcrust pastry (pâte sablée), Ramekins with almonds, apples and lemon, Peach and verbena feuilleté, Génoise (Genoa sponge), ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Half-cooked chocolate cake with raspberry coulis, Pear and chocolate tart with a hint of mint, Stewed apricots, Yvetot Douillons, ... All |
 | Banana: You can check-out other recipes which use it, like for example: Exotic fruit tart, Pavlova, Fruit salad, ... All |
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.254K3.9 46 min. February 21th 2011
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.477K5 49 min. July 27th 2013
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.723K 313.7 36 min. January 27th 2017
Tartiflette
A personal version of a classic recipe from Savoy.578K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-12-10)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 1 comments or questions on this recipe
- Cute recipe!Posted by Jane april 29th 2010 at 16:19 (n° 1)
Follow this recipe (as 3 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.
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.