Banana Flambé

Bananas Flambé is a dessert prepared tableside, over a live flame, as well as a source of dining-room performance play — and with potential danger. The fire that rises off the pan can be seen tables away, stoking anticipation even in diners who have just started on their appetizers!!

“The challenge with bananas Flambé is to keep the flame low”

INGREDIENTS

1 tbsp. Unsalted Butter

2 tsp. Dark Brown Sugar

1 Banana, peeled and halved lengthwise

squeeze Orange Juice + Orange Zest

Dash of Cinnamon

1 tsp. Banana Liquor

2 tbsp. Light Rum

Vanilla Ice Cream, for serving

METHOD

Assemble all ingredients, as this recipe cooks quickly. Remove orange zest with a vegetable peeler. Peel bananas and cut in half.

You'll be dealing with a flame, so take precautions in case something doesn't go as planned! If you have long hair, tie it back. Have a lid for your skillet or a box of baking soda ready by the stove to extinguish a flame if you need to.

Over LOW to MEDIUM heat, melt butter with the brown sugar, orange zest, and vanilla, cook stirring until the sugar caramelizes, remove from heat and stir in the liquor, and the orange juice with a pinch of salt, and a dash of cinnamon. Stir to combine.

When smooth and beginning to bubble, add the halved banana. Cook on one side for 1 minute, then turn carefully with tongs and cook on the other side for 1 minute.

Remove the pan from the heat. Carefully pour in the measured rum. (NOT from the bottle, as the flame may travel from the rum in the pan up into the bottle and explode, preserve the rum in a tiny shot glass). Immediately light the rum with a flame from an extra-long match for candles or long barbecue lighter.  If it doesn't light, return it to the heat for a moment.

Allow the flame to burn down, then divide the bananas into a serving dish, top with ice cream, and drizzle with the liquid from the pan. Serve!

NOTE

“The challenge with bananas Flambé is to keep the flame low.