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Le Chaudron recipe
Bananes flambées
Flambéed rum bananas
⏱ 15 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8firm, not overripe bananas
100 g (3½ oz)salted butter
100 g (3½ oz)brown sugar
100 ml (½ cup)dark rum
1 tspground cinnamon
The juice of 2 lemons
1 tbspvanilla extract
- 8 firm, not overripe bananas
- 100 g (3½ oz) salted butter
- 100 g (3½ oz) brown sugar
- 100 ml (½ cup) dark rum
- 1 tsp ground cinnamon
- The juice of 2 lemons
- 1 tbsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the bananas and halve them lengthwise so they soak up the spiced caramel.
- Melt the salted butter in the large skillet over medium heat until foaming, without browning.
- Sprinkle the brown sugar into the butter and let it caramelize 2 minutes, stirring, until amber.
- Lay the banana halves cut side down in the caramel and cook 3 minutes.
- Turn the bananas gently with a spatula and add the cinnamon, vanilla extract and lemon juice.
- Warm the rum in the ladle, carefully light it with the lighter and pour it over the hot bananas.
- Let it flame for 30 seconds, gently shaking the pan, then serve right away on warm plates with the sauce.
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