These flamed bananas are typical of New Orleans and are prepared with a sauce of butter, cinnamon, and sugar that is flamed with banana liqueur and añejo rum.
4 bananas, ripe, peeled, and cut in half lengthwise
vanilla ice cream
8 tablespoons unsalted butter , cut into pieces
1/2 cups brown sugar
1/2 teaspoons cinnamon
1/4 cups banana liqueur
1/2 cups aged rum
Preparation
35 mins
0 mins
Medium
If the bananas are not fully ripe, cook them at 190 degrees Celsius until almost cooked, about 20 minutes. Add 2 tablespoons of water and keep them moist.
In a large skillet, melt the butter over medium heat. Add the sugar and cinnamon and stir until a thick sauce forms.
Add the bananas and cook them until slightly soft, stirring occasionally, for about 3-5 minutes.
In a pan, mix the banana liqueur and dark rum (añejo). Heat the alcohol mixture over medium-low heat. Pour this over the bananas and carefully light a match to ignite the alcohol. Move the skillet a little, stirring until the flame goes out.
Place 2 slices of banana over each scoop of vanilla ice cream and pour the sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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