Bananas flambé

Bananas flambé

Ingredients

Butter – 40 g

Cognac/rum/brandy – 2 tbsp.

Cinnamon – 1 pinch (optional)

Ice cream – 200 g (for serving)

• 210 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Video recipe: Bananas flambé

Step-by-step recipe with photos and videos

Flambé bananas are a beautiful-looking and wonderful-tasting dessert that consists of caramelized banana slices fried with the addition of alcohol. The dessert is considered a traditional restaurant dish, but with a little preparation it can be prepared at home without much difficulty.

The term “flambé” (from French flambee – to glow, to blaze) in the name of the dessert means that the flambéing method is used in the preparation of the dish, i.e. short-term burning of bananas with an open fire. This term may sound somewhat mysterious, but in fact it means adding a small portion of strong alcohol to caramel-fried bananas and then setting it on fire. At the same time, the alcohol in the frying pan flares up beautifully and glows for several seconds until it completely evaporates, giving the dish a seductive smell and creating a thin, slightly crispy crust on the surface of the banana slices.

The manufacturing process, you see, is not very fancy, but requires caution, since it includes the step of working with open fire. In this recipe, I propose to analyze the main aspects and subtleties of making flambé bananas at home. Shall we begin?!

To make banana flambé, you will need the ingredients indicated in the list.

Peel and cut the bananas. During the frying process, pieces of bananas will become softer, therefore, for the convenience of future work with them (turning, serving), it is best to cut small bananas in half, and larger ones - into 4 parts.

Combine the sugar and butter and cook over medium heat, stirring as needed, for 3-4 minutes until the sugar and butter have melted into a translucent syrup.

Heat the resulting mixture for another 2-3 minutes until it acquires a golden color. At this step, the caramel may be a little uneven, partly separated into butter and melted sugar - this is normal. The mixture will acquire smoothness and homogeneity a little later, at the flambéing step.

When the melted sugar acquires a caramel color, add bananas to the pan and fry for another 1-1.5 minutes until the banana pieces are lightly browned. Frying for too long can cause the banana pieces to become very soft and fall apart when turned over.

Carefully turn the banana slices over and fry for another 1 minute on the other side. If desired, sprinkle bananas with 1-2 pinches of ground cinnamon.

Measure out 2 tbsp. cognac or other strong fragrant alcohol, pour the drink into the frying pan, wait 1-2 seconds for the alcohol to warm up, step back a step or half a step and set the mixture on fire.

The duration and intensity of combustion depends on the heating temperature. The stronger the heating, the more intense the flame will flare up. After a few seconds of burning, the alcohol will evaporate and the flame will go out without the help of others.

1. Do not pour alcohol into the pan directly from the bottle..

2. When setting fire to the mixture, do not lean over the frying pan , but rather, lean in the opposite direction from it .

3. Prepare and keep a lid of suitable diameter next to the frying pan . So, if necessary, you can quickly stop the burning process by covering the pan with a lid. Do not pour water on the flaming dessert!

As soon as the flame goes out, the dessert is ready. Carefully place banana slices on a plate, add a scoop of ice cream and pour over the resulting fragrant caramel. If the caramel has cooled down and thickened slightly while you were preparing the dessert, reheat it.

Development of making flambé bananas: recipe with photo

I happened to encounter this dish at an employee’s birthday. This special, and, as it turns out, easy-to-make dessert has since made its way onto my menu. Now I will tell you how flambé fruits are made (using bananas as an example).

• Equipment and kitchen appliances: frying pan with the highest side; fireplace matches; potholder

Products you need

Individuality of product selection

We will need slightly greenish bananas . Overripe or damaged ones, with blackness, we will leave them on the counter. A very yellowish fruit in a frying pan can turn into porridge, while a green one will be just right.

The recipe contains alcohol . Look at the expiration date and look at the liquid itself. If the date is suitable, and the “fuel” has not yet changed color, you can start cooking.

How to cook flambé bananas at home

Because of its simplicity, such a yummy dish is often prepared at our home. You can verify this for yourself at this point. To see in more detail the process of preparing the flambé, our recipe is presented with a photo.

Components of the 1st step

• bananas;
• oil;
• black sugar.

1. First, peel the prepared bananas. This is something kids can handle. The main “difficulty here” is to ensure that exotic fruits remain intact and not bitten.
   
2. There is a trick to distract those with a sweet tooth: by melting butter in a frying pan and melting sugar, you can show that we have caramel. If you mix both ingredients until smooth, you will get a composition similar in color.
   

2nd step

1. Making a flambé moves to another step. I place whole bananas in a frying pan in which the sugar-butter base has already been heated. Fry each side for 2 minutes over medium heat; there is no need to turn up the burner.
   
2. If you have never prepared such a dish before, keep in mind that the fruit is turned over only once during processing. They are already delicate, but with frequent movements they can completely fall apart.
   

Components of the 3rd step

• rum;
• sweet powder.

1. When the fruit has already reached a suitable condition, I carefully pour in the rum.
   
2. I immediately set it on fire. This is done more for the aroma, because the alcohol itself burns out. I make this kind of “fireworks” on a burner far from the wall, it’s safer. It happens that the result does not exceed expectations, so we remember to be careful. We pour alcohol only from a separate container, but not from a bottle (fire occurs instantly).
   
3. The development of flambé production involves mixing our workpiece during such burning. It lasts for several minutes, and when there are no “degrees” left, the light goes out. At this stage of production, we carefully grasp the handle and turn the frying pan a little, as well as the bananas, so that they are better soaked. I stick to a slight inclination so as not to get burned, but at the same time use our “combustion product” completely.
   
   

   Tips and tricks for making

   We made sure that making a special homemade dessert is a common activity and accessible to everyone. If everything is clear with the ingredients, then the technology should be discussed separately.

   Let us remind you again about safety (you will still have to work with an open fire). It is best to wear a mitten , because alcoholic beverages have a very high combustion temperature. To keep the “arson” manageable, strictly adhere to the dose. Before you start frying, it is better to remove other dishes from the stove, especially rags.

   In order for flambé bananas to come out great, it is better to implement the recipe armed with a frying pan with a long handle and convex sides . It is also better to keep the lid from it with you. Cookware with a non-stick coating (and enameled ones too) is set aside - it is not suitable for such temperatures. Another thing is old-fashioned, but reliable cast iron or stainless steel.

   Manipulating ordinary matches requires enviable speed of hands, so I prefer huge fireplace matches, it’s more reliable.

   Chefs who are experienced in such dishes recommend warming up the rum or cognac a little before pouring it.

   There is also a trick here - when starting such preparation, they set up the smallest fire.

   The fact is that any alcohol boils even faster than water, and here we will have to seize the moment (an early “fire show” is not included in our plans).

   There is also a less risky way. Several pieces of refined sugar are previously moistened in hot water and added to the heated fruit.

   We used rum for dessert, but other varieties are also suitable (cognac, liqueurs are added even less frequently). The aspect is that the nature of combustion differs among them, and it is better to keep this in mind.

   There are also small mistakes. The main thing is don’t panic. While sharing how to create a banana flambé, a friend repeated a couple of times that you shouldn’t pour water into a sizzling frying pan along with its contents. Quite quickly cover the “volcano” with a lid.

   The flambéing technique is used for various products . Our bananas are a kind of “basics” on which you can gain experience. Having gained a little experience, you can take on the rest of the fruits or shrimp.

   My usual recipe can be “diluted” with a citrus flavor. Taking about half a glass of orange juice, add it to the heated mixture of butter and sugar, already brought to a homogeneous state.

   Pears are processed just as easily. Delicate berries like strawberries will require a little more care, which will help maintain the luxurious appearance of the dish.

   Don't be afraid of kitchen tests - this will expand the range of flavors. Well, you shouldn’t forget about simple safety.

   Video recipe for making flambé bananas

   The preparation of fruits and their upcoming processing are carefully shown in this video:

   For those who are just preparing to create flambé bananas, it will perfectly complement the recipe with photos. Take a closer look at how to fry bananas correctly. The result will probably amuse everyone gathered at the table.

   Banana flambé

   I took this dish from my cook son. I finally decided to cook it and dedicate it to Svetulichka (DAISY). Svetik, this dessert is for you.

   Ingredients for Banana Flambé:

   • Banana – 1 piece
   • Sugar (little)
   • Instant coffee (in bags) - 1 packet.
   • Ice cream (any kind)
   • Rum – 25 g
   • Butter - 50 g
   • Mint (for decoration)

   Number of servings: 1

   Nutritional and energy value:

   Ready meals
   kcal 624.4 kcal	proteins 6.4 g	fat 42.2 g	carbohydrates 40.5 g
   100 g dish
   kcal 223 kcal	proteins 2.3 g	fat 15.1 g	carbohydrates 14.5 g

   Banana Flambé Recipe:

   So, take the butter and melt it in a frying pan over medium heat.
   

   Take a banana, peel it and cut it lengthwise into two parts. Add bananas and fry on one side for 3 minutes. (bananas should not be very ripe)
   

   Then turn the bananas over to the other side (you need to do this carefully so as not to fall apart. I turned them over with a spatula and fork). Sprinkle sugar and coffee on top (it took me about 0.5 packs of coffee) and continue to fry for another 2-3 minutes.
   

   Next, carefully (I did the same with a spatula and fork) transfer the bananas to a dish.
   

   Pour rum over it and use a long match (I used a wood stick) to set it on fire. It doesn't burn for long.
   

   Once the flame has finished burning, add a couple of scoops of ice cream, garnish with mint leaves and serve.
   

   This dessert was “destroyed” as soon as the photo shoot ended. It turned out quite tasty.

   I tried replacing the rum with cognac, but it didn’t work, apparently the cognac didn’t have enough degrees, it didn’t burn. It’s great that I tried this before making it (otherwise the flambé wouldn’t have worked out).

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   Comments and reviews

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   June 2, 2009 Lenochek #

   June 2, 2009 Vodoleyka # (recipe creator)

   June 3, 2009 sana swiss #

   June 2, 2009 DAISY # (moder)

   June 2, 2009 Kapelkappa #

   June 2, 2009 MARGORITKA #

   June 2, 2009 Vodoleyka # (recipe creator)

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   Flambé or how to prepare an “incendiary” dessert

   France has given the world wonderful culinary recipes, among which flambé attracts special attention . This dessert got its name from the French. flamber, which translates as “to burn.” Essentially, the chef’s task is to arrange a fiery extravaganza without burning his own fingers.

   There are two methods to prepare flambé. This way you can simply burn fruits (peaches, bananas and others) with a flame. Or pour an alcoholic drink over the dish and set it on fire. As soon as the flame goes out, you will receive a fragrant dessert that will please even the most sophisticated gourmet. You can enhance the taste of flambé with a crispy crust made of sweet powder. Agree, the recipe is quite simple.

   Burnt fruits

   Almost any recipe for making flambé involves the introduction of fruit. Moreover, most often they are flambéed using the first method, i.e. They set fire to alcohol and pour it over bananas, peaches and other goodies. Over time, you can improve your own dessert and start using sweet powder (to create a crust), butter (to add softness), cinnamon, melted sugar, orange and lemon juice and other ingredients for flambé.

   Flambé of peaches and ice cream

   To make a flambé you will need:

   • freshest peaches – 3 pcs.
   • half-ripe bananas – 1 pc.
   • butter – 1 tsp.
   • cognac – 50 ml
   • sugar – 2 tbsp.
   • cream – 200 ml
   • reddish currants – 1 tsp.

   Preparing such a dessert is quite simple. And first we should tackle the ice cream.

   Ice cream recipe:

   1. Take bananas and peaches (one each) and beat in a mixer.
   2. Combine the cream with sweet powder (a little more than half) and mix thoroughly.
   3. Combine the resulting puree and whipped cream until smooth.
   4. Place in the refrigerator.

   Now you can move on to working with peaches:

   1. Remove the seeds from the fruit and cut them into slices.
   2. Remove the skin.
   3. Heat a frying pan, add butter and sugar.
   4. Caramelize the peach slices.
   5. Add cognac and set it on fire.

   This recipe also involves the introduction of reddish currants. You will need it to create the sauce - just add sugar to the berries and boil them.

   Now you can collect dessert:

   1. Place peach slices on a plate.
   2. Place ice cream (2-3 scoops) on top.
   3. Top with berry sauce.

   This recipe will become your true lifesaver when guests arrive unexpectedly.

   Banana flambé with citrus notes

   If you want to use bananas to make dessert, then this recipe is perfect. With all this, making a flambé will take no more than 10 minutes.

   • bananas – from 2 to 4 pcs.
   • oranges – 2 pcs.
   • butter – 40 g
   • cognac or rum – 1 tbsp.
   • sugar – 120 g

   Step-by-step manufacturing recipe:

   1. Squeeze the juice from the oranges (you should get about half a glass).
   2. Peel the bananas and cut each one lengthwise.
   3. Add butter and sugar to a frying pan and heat over medium heat.
   4. Once the sugar is mixed with the melted butter, add orange juice to it and stir well.
   5. Place bananas in the pan and cook, turning (about 5 minutes).
   6. Pour in alcohol and set it on fire.

   Once the flame goes out, you can remove the pan from the heat and place the bananas on a plate. You can decorate the dessert with syrup, nuts, sweet powder, etc.

   Fruit platter with ice cream

   To make a flambé from assorted fruits, you will need:

   • strawberries – 10 pcs.
   • snow-white cherries – 10 pcs.
   • sugar – 2 tbsp.
   • butter – 2 tbsp.
   • cognac – 2 tbsp.
   • orange juice – ½ cup
   • ice cream (preferably vanilla) – 4 scoops

   How to prepare dessert:

   1. Remove stems and seeds from fruit.
   2. Cut the strawberries in half, but you can throw in the cherries whole.
   3. Heat a frying pan, add sugar and butter, stir.
   4. Add juice and berries, let them cook for a couple of minutes.
   5. Turn off the heat, pour in alcohol and immediately set it on fire.

   You see, the fruit flambé recipe is quite simple - enjoy!

   Flambing a pear

   If you are looking for an unusual recipe, but at the same time want to get a tasty and ordinary dessert, you should prepare a pear flambé.

   To make 3 servings you will need:

   • pear – 3 pcs.
   • sweet powder – 3 tbsp.
   • butter – 60 g
   • orange liqueur (strength from 40%) – 120 ml
   1. Peel the pear, cut in half and discard the core.
   2. Melt the butter and add powder.
   3. Fry the pears until golden brown, turning them occasionally.
   4. Add liqueur and light it.

   In order for your flambé to appear in all its beauty in front of your guests, it must be served right away. Remember - this is a “hot” dessert that cannot be delayed!

   Video recipe for making flambé bananas