Skip to main content

#13CajunBites: Flambéed Bananas

By

To cap our Cajun-New Orleans menu, I decided to have them make Flambéed Bananas for dessert. Who can resist setting their food on fire?!?


And, one of the kids, suggested we just stand around the stove and sing around the pan...since we weren't having a cake with candles. Great idea!


Ingredients makes 6 small servings
  • 1/2 C (1 stick) unsalted butter
  • 3/4 C firmly packed organic dark brown sugar
  • 1 t freshly grated orange zest
  • 4 ripe, but firm bananas, sliced on the bias into thick coins
  • 1/4 C dark rum
  • ice cream for serving (more on our ice cream flavors soon)


Procedure
In a large sauté pan over medium heat, combine the butter, brown sugar, and orange zest. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, approximately 5 minutes. Add the banana slices and cook, until just tender, approximately 2 to 3 minutes.


Turn off the burner and pour in the rum. Using a stick lighter, ignite the alcohol by placing the flame just inside the outer edge of the pan. 


Keep your face and hands away from the pan! 


The flame will be a faint blue or purple but will be very hot. It should extinguish in 10 to 15 seconds as soon as the alcohol burns off. 


Holding the pan handle, gently shake the pan from side to side to coat the bananas with the sauce.


To serve, scoop ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream. Serve immediately.


I have deemed this my favorite dish from December and posted it to Sid Sea Palm Cooking's First Monday Favorites event for January 2017. Click to go to her post: here.
Labels:

Comments

  1. Sidsel Munkholm - AuthorJanuary 2, 2017 at 12:21 PM

    Yum, and how much fun is that? Thanks so much for sharing it for my first official First Monday Favorite recipes.

    ReplyDelete
  2. A Day in the Life on the FarmJanuary 3, 2017 at 6:14 AM

    It is a great idea....what a week your birthday boy had!!!

    ReplyDelete
  3. AnonymousJanuary 3, 2017 at 12:55 PM

    Oh what an utterly fabulous recipe. Love bannas like this: such a treat

    ReplyDelete
  4. Oh! You Cook!January 3, 2017 at 7:59 PM

    I would accidentally set fire to myself. But it's probably worth the risk! Hope the birthday boy had a fabulous day.

    ReplyDelete
  5. CorinaJanuary 4, 2017 at 1:25 PM

    What a fun recipe and I'm sure it's absolutely delicious too - It's exactly the type of thing my husband would love!

    ReplyDelete
  6. SallyBRJanuary 5, 2017 at 4:52 AM

    This is a very popular recipe in Brazil, did you know that? I grew up enjoying that every once in a while, so festive! My Mom always made simple caramelized bananas, it was a staple in our home.... this post brings me nice memories...

    ReplyDelete
  7. Debra EliotseatsJanuary 5, 2017 at 7:31 AM

    We did Beef Bourguignon over the holidays and the flambe is the favorite part with our nephews.

    ReplyDelete
  8. UnknownJanuary 6, 2017 at 9:46 PM

    So fun! I love all of the adventures you take in the kitchen with the boys.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more