- 4 (not too ripe) Bananas
- 40 g Butter
- 120 g Sugar
- 1 glass Orange Juice
- 30 g Rum
The flaming banana is a very special and impressive recipe if made in front of the guests’ eyes! This dessert, ideal to taste this fruit in a different way than usual, has a spectacular appeal. For this reason it is to be prepared on special occasions such as important dinners, during Christmas, to delight diners with a sweet appetizing and a flamboyant effect that amazes.
The perfect flambè can also be a base of brandy, brandy or grand marnier, apart of the rum: choose yourself based on your taste! Flambation is a process that does not take much time for this recipe, because the banana is much softer and more delicate.
To prepare the flaming bananas, start by squeezing the orange and filtering the juice.
Then take a non-stick pan over the heat and melt the sugar. When it starts to caramelize, taking the dark blond color, add the butter.
As soon as the butter has melted, add the peeled bananas in the pan over a gentle heat for 1-2 minutes. Turn them gently on both sides taking care not to break them and making them absorb the heat evenly.
At this point add the rum and let it catch fire, slightly tilting the pan towards the flame or using a pastry torch. When the flames have faded to disappear completely, remove the bananas from the pan and set aside.
In the caramel left in the pan, add the orange juice and emulsify with a wooden spoon.
Then put the bananas in the pan and cook them again, turning them for a uniform cooking.
Now that the bananas are cooked cut half a banana into rounds and arrange it in a dessert plate. Add the other banana to the banana and pour the caramel sauce on top of both. You can serve it by leaving the whole banana flanged or by cutting it, in whole or in part, into slices to be placed side by side for an elegant presentation of the fruit. You can also serve these delicious flambéed bananas with a scoop of vanilla or chocolate ice cream.