|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||9%|
|*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.|
This flambé is similar to the New Orleans dessert known as bananas Foster.
- 2 bananas
- 2 tablespoons sunflower oil
- 1/4 cup sugar
- 1/2 cup white rum
- Juice from 1 lime
- For Serving: Vanilla Ice Cream
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.
Bananas Foster was created at New Orlean's Brennan's Restaurant in the 1950s. It is similar to the above 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 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)