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)
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.