Bananas Foster – flambéed bananas

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

This recipe originated in 1951 in a New Orleans restaurant. The popularity of this exquisite dessert, with its dramatic flambé serving (setting the alcohol on fire), has long since spread beyond the port city. Bananas Foster can be served over ice cream, on cakes, pancakes, or as a topping for other dishes. Remarkably, a flambéed banana dessert worthy of a restaurant setting doesn't require a ton of ingredients or a significant amount of time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 bananas, peeled, cut in half and lengthwise
110 g butter
1/2 cup brown sugar
1/4 cup dark rum
Ice cream, optional
Pound cake, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, cupcake, brown sugar, ice cream, rum

Cooking the dish according to the recipe:

Melt the butter in a large skillet. Using a wooden spoon, stir in the brown sugar. Add the bananas and cook over medium-high heat until caramelized on both sides.
Remove the pan from the stove, pour in the rum, and return it to the heat to create a flame, or use a kitchen lighter. Step back while lighting and flaming the bananas. Be careful when the flame flares up above the pan. Let it die down on its own and the alcohol burns off.