This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
40 min.
Easy
3.15 €
4 people
7 IngredientsLast modified on: February 21th 2011
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
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 260 RDI=30 % | 70 RDI=10 % | 1,690 RDI=90 % | 7,080 RDI: 90 % |
| Per 100 g | 1 RDI=0 % | 20 RDI=2 % | 5 RDI=1 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 3 RDI=1 % | 60 RDI=6 % | 20 RDI=3 % | 420 RDI=20 % | 1,770 RDI: 20 % |
How much will it cost?
- For 4 people : 3.15 €
- Per person : 0.80 €
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)
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Confit of quinces in Macvin, Warm apple feuillantines, Pear and lime meringue pie, Caramelized brioche with pear and kiwi, ... See them all 33
Caster sugar
Like these other recipes: Pancake batter, Chocolate and vanilla crème brûlée, Lemon creams, Passion fruit jellies, Lemon and lime custard tart, ... See them all 364
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Tatin apples with mascarpone cream, Breton sablé biscuit dough, "Moelleux" cake batter, Chocolate tart, ... See them all 83
Banana
Like these other recipes: Pavlova, Exotic fruit tart, Fruit salad, ... See them all 3
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011547 K 44.3 25 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup. September 6th 2012244 K3 1 hour 50 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe. January 17th 2013677 K 23 30 min.
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco. November 20th 201669 K4.3 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 1 comment already posted on this recipe