Once everybody thought they couldn’t eat any more at my Foodbuzz 24×24, I made dessert. I was really excited about this dessert because I have never lit anything on fire in my kitchen (on purpose). Even though it was hot, and even hotter in the kitchen with the stove on, I sucked it up and got my rum and lighter ready for the bananas flambé .
This dessert is actually really simple, even though it may sound intimidating. The sugar is reduced into a dark syrup and coats the bananas. Adding the rum and igniting it gives a bit of a crisp texture to the bananas as well as a hint of rum flavor.I served the bananas flambé with a homemade vanilla black pepper frozen yogurt. Man was that a task in my hot house! I had to put the ice cream maker in the basement because it was too hot in the kitchen for it to freeze, but of course it ended up being too hot down there too! I resorted to just sticking it in the freezer last minute to get it to solidify.
- 4 tbsp unsalted butter (1/2 stick)
- ½ cup dark brown sugar
- ½ tbsp cinnamon
- 1 tbsp lemon zest
- 2 firm, ripe bananas (peeled, halved lengthwise, then halved crosswise)
- ¼ cup dark rum
- Melt the butter in a large skillet over medium heat.
- Add the brown sugar, cinnamon and lemon zest, then stir to dissolve the sugar (about 1 minute). NOTE: If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.
- Add the bananas and spoon sauce over each piece. Cook until the bananas are glossy and golden on the bottom (about 1-2 minutes), then flip the bananas and continue cooking until very soft but not falling apart (about 1-2 minutes).
- Remove the skillet from the heat and turn off the burner.
- Add the rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame evenly.
- When the flames die out, divide the bananas and sauce among the four bowls of ice cream to serve.