There isn’t anything as exciting as a flambé, is there? Especially when done tableside. It doesn’t matter what it is that’s being flambéd. I think my children would even eat tripe or liver if it’s flambéd. Or maybe not, I don’t know. I’m not taking chances. So I’m just making Banana Flambé, instead. This pleases everyone, including mom and dad.
3 or 4 ripe, but still firm, bananas
3 tbsp butter
1/2 cup firmly packed brown sugar
1 tsp vanilla
Sprinkling of cinnamon
1/4 cup banana liqueur (optional)
1/2 cup rum
1. Melt butter in a skillet over medium-high heat, add sugar, and cook for about 2 minutes, or until sugar begins to caramelize, stirring constantly.
2. Cut bananas into bite-sized pieces. Or you can cut them in half lengthwise. Add them to skillet, and cook bananas for 1 – 2 minutes until they’re slightly browned, flipping once.
3.Remove from heat. Stir in liqueur (if using) and rum, and carefully ignite the liquid with a long match. If you have a gas range, instead of using a match, you can tilt your skillet slightly to catch the fire. Let flames die down.
4. Return to heat, add vanilla, and cook for another minute. Sprinkle some cinnamon, then remove from heat. Serve warm with whipped cream, or serve over crepes, or vanilla ice cream à la Banana Foster.
We love flambéd bananas and often have them as they are for a simple dessert. For Fiesta Friday, however, you might want to serve them on ice cream, sprinkled with toasted coconuts or chopped nuts. Enjoy!