Time 25m Yield 2 servings Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur. Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Gather the ingredients. Peel and halve each banana lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambé. Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.
Time 2m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur. Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more. Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat. Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.
Time 17m Yield 6 servings Number Of Ingredients 9 Steps:
Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice. Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt. Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls. Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
More about “banana flambe recipes”
Time 10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cut bananas in half crosswise, and then lengthwise. Toss with lemon juice, and set aside. Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts. Add bananas; cook 2 minutes. Turn bananas, and cook an additional 2 minutes. Sprinkle with cinnamon, and remove from heat. Heat rum in a small saucepan just until warm; remove from heat, and ignite. Pour over banana mixture and let flames die down. Serve immediately over ice milk.
