|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 20g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Any kind of dessert that looks like it's going to catch on fire and, in the meantime, emits the aroma of rum-and-sugar cooked bananas is going to catch someone's attention. And this recipe for bananas flambé makes an impressive presentation with the lights off, as rum is flamed to finish it with a flourish. Despite how fancy it sounds, it's really a banana dessert dish popular in the French Caribbean that you can easily create at home.
This recipe takes less than 30 minutes to make and provides a delicious dessert for a special occasion or the perfect ending for a romantic dinner for two. Bananas are sliced in half, browned in a skillet, and cooked in rum and sugar with just a touch of lime juice. It is then flambéed, and a dollop of homemade vanilla ice cream is added, if you desire, which is the ultimate way to top it off. Yum!
This flambé is similar to the New Orleans dessert known as Bananas Foster.
Gather the ingredients.
Peel and halve each banana lengthwise.
Heat the oil in a frying pan over medium heat.
Brown the bananas 5 minutes on each side.
Add the sugar and pour in the rum.
Cook for 2 minutes.
Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.
- This recipe calls for white rum, but you can experiment to find your favorite one that goes with the bananas.
- You want to make sure the bananas are ripe but still firm enough so that when they are cooked in the pan in oil, sugar, and rum, they don't fall apart in the heat.
- Vanilla ice cream is traditional for this dessert, but you might find a tropical ice cream like coconut is a fun twist, or chocolate.
What Is Bananas Foster?
Bananas Foster was created at Brennan's Restaurant in New Orleans in the 1950s. It is similar to the above bananas flambé recipe in that firm ripe bananas are sliced lengthwise and sautéed. But butter is used, not oil, along with dark brown sugar, dark rum, lemon juice, and banana liqueur. It is flambéed and typically served with vanilla ice cream. The dessert was named after a loyal Brennan's customer, Richard Foster.
Source: "French Caribbean Cuisine" by Stephanie Ovide (Hippocrene Books)