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
4 people
7 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
4 bananas - 2
2 tablespoons clarified butter - 3
2 tablespoons caster sugar - 4
1 lime - 5
1 orange - 6
1 tablespoon vanilla sugar - 7
½ glass rum
Change measures:
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 1 tablespoon vanilla sugar, mix and set aside.
Stage 3 - 5 min.
Stage 4 - 3 min.
Put 2 tablespoons 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 2 tablespoons caster sugar, allow to caramelize slightly and add bananas.
Scatter half of 2 tablespoons 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 2 tablespoons 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: European glass, Roast beef "like they do it in Santa Fe", Rolled chestnut and apple brioche, Pear and lime meringue pie, Apple charlotte with toasted brioche, ... See them all 33
Caster sugar
Like these other recipes: Chocolate rolls (petits pains), Angevin plum pâté, Elsa's Comtoise galette, Apple charlotte with toasted brioche, Galette Charentaise, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Santiago Cake, Lemon tart, Bounty-style tart for Alison, Liège waffles, ... See them all 83
Banana
Like these other recipes: Fruit salad, Pavlova, Exotic fruit tart, ... See them all 3
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010240 K5 2 hours 30 min.
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 2017772 K 313.8 40 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013871 K 44.7 55 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive. June 11th 2011320 K4 2 hours 60 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011177 K3 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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