Desserts - Cakes & Pastries

Bananas Flambé

Name: Bananas Flambé
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 medium Ripe, firm bananas; 2 tbsp Unsalted butter; 0.25 cup Light brown sugar (packed); 0.25 cup Dark rum or Cognac/Brandy (at least 40% ABV); 1 tsp Vanilla extract (optional); 1 pinch Pinch of ground cinnamon or nutmeg (optional); 1 for serving Vanilla ice cream or whipped cream

25 min4 servingsEasy350 cal

A classic French dessert featuring ripe bananas gently sautéed in butter and caramelized sugar, then dramatically ignited with rum or brandy. This simple yet elegant dish offers a delightful balance of sweet, rich, and slightly boozy flavors, often served warm with a scoop of vanilla ice cream. Flambéing, a culinary technique where alcohol is added to a hot pan and ignited, has roots in 19th-century French cuisine, often associated with elegant tableside preparation for theatrical effect. While dishes like Crêpes Suzette are iconic, Bananas Flambé offers a simpler, yet equally impressive, demonstration of this method, popular in both upscale restaurants and home entertaining for its instant 'wow' factor and rich flavor development.

dessertFrench dessertFlambéBananasQuick dessert

Ingredients

4 medium Ripe, firm bananas
2 tbsp Unsalted butter
0.25 cup Light brown sugar (packed)
0.25 cup Dark rum or Cognac/Brandy (at least 40% ABV)
1 tsp Vanilla extract (optional)
1 pinch Pinch of ground cinnamon or nutmeg (optional)
1 for serving Vanilla ice cream or whipped cream

Instructions

1
Peel the bananas and slice them lengthwise in half, or into thick, diagonal coins. Set aside.
2
In a large, heavy-bottomed skillet (preferably non-stick or cast iron), melt the unsalted butter over medium heat.
3
Add the brown sugar to the melted butter and stir constantly until the sugar dissolves and forms a bubbly caramel sauce. If using, add the pinch of cinnamon or nutmeg.
4
Carefully place the banana slices into the skillet in a single layer. Cook for 1-2 minutes per side until they are lightly golden brown and slightly softened.
5
Remove the skillet from the heat. Pour the rum or brandy evenly over the bananas. Ensure the pan is not directly under a vent or flammable objects.
6
Carefully ignite the alcohol with a long match or lighter. Stand back as the flames rise. Do not lean over the pan.
7
Allow the flames to subside naturally, shaking the pan gently to coat the bananas in the caramelized sauce. This usually takes 30-60 seconds.
8
Once the flames have completely died down, stir in the vanilla extract (if using).
9
Serve immediately, spooning the warm bananas and rich sauce over scoops of vanilla ice cream or with a dollop of whipped cream.

Chef's Tips

•Safety First: Always remove the pan from direct heat before adding alcohol and igniting. Never pour alcohol directly from the bottle near an open flame. Keep a pan lid nearby to smother the flames if necessary.
•Substitutions: If rum isn't preferred, brandy, Cognac, or even orange liqueur (like Grand Marnier) can be used. For a non-alcoholic version, omit the alcohol and instead add 1/4 cup of orange juice or extra vanilla extract to the caramel sauce.
•Storage: Bananas Flambé is best enjoyed immediately after preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the bananas will soften considerably and lose their fresh texture.
•Fun Fact: Flambéing doesn't just create a spectacular visual; it also burns off most of the alcohol while concentrating the spirits' flavor, leaving behind a rich, complex taste that enhances the overall dish.