Skip to main content

#13CajunBites: Flambéed Bananas


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.

Comments

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

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

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

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

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

    ReplyDelete
  8. 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

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

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

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce