Bananes flambées au rhum

Name: Bananes flambées au rhum
Total time: 20 min
Yield: Serves 4
Cuisine: Guadeloupe
Ingredients: 4 firm, not overripe bananas; 50 g (3½ tbsp) salted butter; 60 g (⅓ cup) brown cane sugar; 80 ml (⅓ cup) amber rhum agricole; Juice of 1 lime; 1 pinch ground cinnamon

Rum-flambéed bananas

⏱ 20 minServes 4Easy310 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4firm, not overripe bananas
50 g (2 oz)salted butter
60 g (2 oz)light brown cane sugar
80 ml (⅓ cup)amber rhum agricole
Juice of 1 lime
1 pinchground cinnamon

4 firm, not overripe bananas
50 g (2 oz) salted butter
60 g (2 oz) light brown cane sugar
80 ml (⅓ cup) amber rhum agricole
Juice of 1 lime
1 pinch ground cinnamon

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep skillet (28 cm / 11 in)1 long match or kitchen lighter

1 heatproof spatula

03 — Method

Peel the bananas, halve lengthwise and toss right away with the lime juice.
Melt the salted butter over medium heat until foaming and add the bananas cut side down in one layer.
Sprinkle with the sugar and cinnamon and cook 3 minutes per side, turning gently, until caramelized.
Warm the rum for 30 seconds in a small saucepan — cold rum won't light.
Away from the range hood, pour the warm rum over the bananas and light it at the edge of the pan, keeping your face and sleeves back.
Let the flames die down while gently shaking the pan, then serve immediately, alone or with vanilla ice cream.