Bananas Foster Caramel Flambé (Print Version)
# Ingredients:
→ Main
01 -
4 medium bananas
02 -
60 grams unsalted butter
03 -
130 grams packed dark brown sugar
04 -
0.5 teaspoon ground cinnamon
05 -
120 millilitres dark rum
06 -
1.5 teaspoons pure vanilla extract
07 -
35 grams chopped pecans, optional
→ To Serve
08 -
4 scoops vanilla ice cream
# Instructions:
01 -
Peel bananas and slice lengthwise into thick strips or halves; set aside.
02 -
Melt butter in a large, deep skillet over medium heat. Add brown sugar and cinnamon. Whisk continuously until sugar fully dissolves and the mixture is smooth.
03 -
Carefully arrange the banana slices in the skillet in a single layer. Gently stir and cook until bananas begin to soften, about 2 minutes.
04 -
Pour dark rum into the skillet and gently swirl to incorporate. Continue to simmer for 1–2 minutes or until a thick caramel forms.
05 -
If desired, before adding the vanilla extract, carefully ignite the rum using a long lighter. Allow the flames to subside as the alcohol burns off, then remove from heat.
06 -
Stir in vanilla extract and chopped pecans. Mix gently to combine, then immediately remove the pan from heat.
07 -
Spoon warm bananas and caramel sauce over scoops of vanilla ice cream in serving bowls. Top with additional sauce if desired and serve immediately.
# Notes:
01 -
Use a high-sided skillet to prevent spills during flambé. For a non-alcoholic version, substitute rum with apple juice, though the flavour will vary. Serve immediately for best texture.