|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|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
- 4 tablespoons sugar
- 1/2 cup white rum
- 1 lime (squeezed)
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. Flambé.
Sprinkle with lime juice and serve at once.
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)