Bananas flambé

The recipe for bananas flambé is a classic dessert that combines the sweetness of the fruit with the spectacle of the liquor’s flame. Here’s how it’s prepared:

Ingredients

• 4 ripe but still firm bananas
• 40 g of butter
• 4 tablespoons of brown sugar
• The juice of half a lemon
• 100 ml of dark rum (or another high-alcohol content distillate of your choice)
• Ground cinnamon (optional)

Preparation

1. Peel the bananas and cut them lengthwise into two halves. If you prefer, you can also cut them into rounds.
2. In a large skillet, melt the butter over medium heat. Add the bananas and brown them for a few minutes on each side.
3. Sprinkle with brown sugar and let it caramelize slightly, turning the bananas over again if necessary.
4. Deglaze with lemon juice, which will help balance the sweetness of the preparation and add a pleasant tart note.
5. Warm the alcohol in a separate saucepan, to avoid accidents, then pour it over the pan with the bananas.
6. Be careful not to have lit hoods or heat sources nearby, immediately ignite the liquid with a long lighter or a match. Let the alcohol burn until the flame goes out on its own, indicating that the alcohol has evaporated.
7. If you wish, you can sprinkle the bananas with a dusting of cinnamon before serving.

Serve immediately, perhaps accompanied by vanilla ice cream or whipped cream for a delicious cold-hot contrast.

Curiosity: Flambéing is a culinary technique used to impart a particular aroma to dishes and is spectacular to watch. It’s said that bananas flambé were invented in French restaurants, but they have gained popularity in many international restaurants, especially in countries where bananas are a common ingredient.