Flaming Bananas Recipes

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EASY BANANAS FLAMBé



Easy Bananas Flambé image

Rum is flamed to finish the banana dessert dish known as bananas flambé. It's a popular dish in the French Caribbean and inspired Bananas Foster.

Provided by Peggy Trowbridge Filippone

Categories     Dessert

Time 25m

Yield 4

Number Of Ingredients 6

2 bananas
2 tablespoons sunflower oil
1/4 cup sugar
1/2 cup white rum
Juice from 1 lime
Vanilla ice cream, optional, for serving

Steps:

  • Gather the ingredients.
  • Peel and halve each banana lengthwise.
  • Heat the oil in a frying pan over medium heat.
  • Brown the bananas 5 minutes on each side.
  • Add the sugar and pour in the rum.
  • Cook for 2 minutes.
  • Flambé.
  • Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

Nutrition Facts : Calories 216 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 20 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

FLAMING BANANAS FOSTER WITH VANILLA ICE CREAM AND HONEY SEA SALT PEANUTS



Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts image

Provided by Food Network

Categories     dessert

Time 21m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers's)

Steps:

  • Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
  • In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and saute until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

FLAMING BANANAS



Flaming Bananas image

Easy, tasty very impressive dessert. Prepare this dessert in front of your guests it only takes a few minutes from start to enjoying it The secret to igniting the rum is to just have it warmed not boiled or you will evaporate all the alcohol and it won't ignite. This is a Mexican dessert and if from Better Homes & Gardens "Cooking Mexican". It is perfect served over Vanilla Ice Cream but you may have it on it's own

Provided by Bergy

Categories     Dessert

Time 19m

Yield 6 serving(s)

Number Of Ingredients 9

6 firm ripe bananas, peeled, bias cut (Apprx 3 cups)
3 tablespoons fresh lemon juice
1/4 cup butter or 1/4 cup margarine
1/3 cup brown sugar, tightly packed
1/3 cup fresh orange juice
1 tablespoon fresh lime juice
3 tablespoons coffee liqueur
5 tablespoons rum
vanilla ice cream (optional)

Steps:

  • Measure everything out ahead of time.
  • Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside.
  • Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice.
  • Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy.
  • Add bananas, gently stir and just heat through-3 minutes.
  • Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table.
  • Heat rum in a small skillet over low heat - only warm it.
  • Remove from heat and at the table ignite it and pour the flaming rum over the bananas.
  • Immediately serve over Vanilla Ice cream or on it's own - Enjoy.

Nutrition Facts : Calories 280.9, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 61.5, Carbohydrate 43.9, Fiber 3.1, Sugar 30.4, Protein 1.5

RICE PUDDING WITH FLAMING BANANAS



Rice Pudding with Flaming Bananas image

Provided by Emeril Lagasse

Categories     dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

1 quart milk
1/2 cup uncooked long-grain white rice, plus 2 tablespoons
Pinch salt
1/2 cup sugar, plus 1 tablespoon
2 egg yolks
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3/4 cup heavy cream
2 tablespoons dark rum
6 tablespoons butter, diced
1/3 cup light brown sugar
4 small bananas, peeled and sliced 1/4-inch-thick
2 tablespoons banana liqueur
Confectioners' sugar, for garnish
Ground cinnamon, for garnish
Cinnamon sticks, for garnish

Steps:

  • Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
  • Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
  • Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

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