Bananas Flambeadas

Ingredients

• 3ripe bananas
• 56 g (4 tablespoons)unsalted butter
• 38 g (3 tablespoons)sugar, preferably brown
• 1 large (about 120 ml juice, plus a piece of peel)orange
• to tasteground cinnamon or a cinnamon stick
• 80 ml (⅓ cup)brandy, cognac, rum or whisky
• optional, to tastevanilla ice cream
• optional, to tastechopped walnuts or a mint leaf

Instructions

1. 1

   Cut the bananas

   Halve each banana lengthways, then cut each half across the middle to make four pieces per banana.

2. 2

   Melt the butter

   Set a large frying pan over a medium heat and add the butter. Let it melt.

3. 3

   Add peel and sugar

   Add the piece of orange peel and the sugar to the pan.

4. 4

   Stir the mixture

   Stir the ingredients together well.

5. 5

   Add the bananas

   Put the bananas in the pan. Brown them lightly if you like, or move straight to the next step.

6. 6

   Add juice and cinnamon

   Pour in the orange juice, add cinnamon and stir. Cook the bananas for about 2 minutes on each side.

7. 7

   Check the texture

   Cook until the bananas are slightly softened but not too soft.

8. 8

   Add the spirit

   Turn up the heat. Once the sauce is very hot, take the pan off the heat and quickly pour in the spirit.

9. 9

   Light with care

   The hot sauce may ignite the spirit by itself. If it does not, the original method calls for lighting it with a match or kitchen lighter; take great care and keep your face and hands away from the pan.

10. 10

    Swirl the pan

    Move the pan quickly in circles so the flame continues to burn. It should go out within a few seconds, or at most a minute.

11. 11

    Serve warm

    Serve the bananas hot or warm with vanilla ice cream and walnuts or a mint leaf, if using.

What are bananas flambé?

Bananas flambé is a dessert of bananas cooked in a sweet, buttery sauce and briefly set alight with spirits. The word flambé describes the finishing technique; this recipe is presented as an international-style version rather than tied to a specific regional origin.

Orange juice brings acidity to the sauce, while cinnamon adds warmth. The bananas need only a short cook, so they keep their shape instead of collapsing into a purée.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 1g protein, 33g carbs, 12g fat.

The bananas and sugar supply most of the carbohydrates, while butter contributes most of the fat; the fruit provides a little protein, with very little overall. The spirits also add energy, and optional ice cream or walnuts will change the totals. For a more balanced plate, serve a moderate portion with a smaller scoop of ice cream and add fresh fruit on the side.

Choose the bananas and spirit

Ripe bananas: Choose fruit that is sweet and fragrant but still firm enough to slice and turn in the pan.

Spirit: Brandy, cognac, rum or whisky are listed options. Use one you enjoy, and measure it before you start cooking so it is ready to add quickly.

Build the orange sauce

Butter and sugar: Melt the butter over medium heat, then stir in the sugar and orange peel. Keep the mixture moving so the sugar combines with the butter rather than catching on the pan.

Orange and cinnamon: Add the juice and cinnamon with the bananas. The juice loosens the buttery mixture into a sauce as the fruit cooks.

Keep the bananas intact

Gentle handling: Turn the pieces carefully, using a broad spatula if you have one. Very ripe fruit can break when moved roughly.

Doneness: Aim for bananas that have softened slightly but still hold their shape. The recipe allows a little browning before the juice goes in, but it is optional.

Flambé with care

Hot pan: The method calls for heating the sauce well before adding the spirit, then taking the pan off the heat. Keep the bottle away from the pan and pour only the measured amount.

Open flame: Flambéing is optional to the eating experience but is part of this recipe's method. Keep clear of the flame, avoid leaning over the pan and have a fitting lid nearby to smother it if needed; never use water on a pan fire.

Serve straight away

Timing: The bananas cook for about 2 minutes per side, and the flame lasts only seconds to a minute. Have plates and any accompaniments ready before you start.

Pairing: Vanilla ice cream is the suggested accompaniment, adding a cool contrast to the warm fruit. Chopped walnuts or a mint leaf are optional finishing touches.

Recipe notes & tips

• Measure the spirit before heating the pan so you can add it promptly.
• Use bananas that are ripe but not mushy, as they are easier to turn.
• Cut the orange peel without too much white pith if you want to limit its bitterness.
• Set out the serving plates before you start flambéing.
• If you do not want to flambé, leave out that step and simmer the sauce briefly after adding the spirit.

Variations

• Use rum: Choose rum from the listed spirits for a different flavour in the sauce.
• Choose brandy: Use brandy or cognac in place of rum for an alternative spirit.
• Try whisky: Use whisky instead of the other listed spirits.
• Add walnuts: Sprinkle chopped walnuts over the finished bananas for a crunchy topping.
• Finish with mint: Add a mint leaf when serving for a fresh garnish.
• Serve without ice cream: Leave out the optional ice cream and serve the bananas on their own.

Common mistakes to avoid

• Overripe bananas: They can fall apart when turned, so choose ripe fruit that is still firm.
• Overcooking: The bananas become too soft; stop when they have softened slightly and still hold their shape.
• Leaving the pan unattended: The butter and sugar can catch, so stay by the hob and stir as directed.
• Adding spirit near a flame: This can cause a flare-up; take the pan off the heat and keep the bottle away before adding it.
• Leaning over the pan: Keep your face and hands back while the flame burns, and let it go out before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until warm; the bananas will be softer after storing. Do not try to flambé leftovers during reheating.

Frequently asked questions