Equipment
Ingredients
Caramel Base
- 60 g unsalted butter
- 110 g dark brown sugar
- 2 g ground cinnamon
- 1 g kosher salt
Fruit and Flambe
- 4 bananas, peeled and sliced in half lengthwise and crosswise
- 60 ml dark rum
- 30 ml banana liqueur
- 5 ml vanilla extract
For Serving
- 400 g vanilla ice cream
Nutrition (per serving)
Method
Peel the bananas. Cut each banana in half crosswise, then slice each half lengthwise to create four pieces per banana.
In a large skillet over medium heat, melt the unsalted butter. Stir in the dark brown sugar, ground cinnamon, and kosher salt. Cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
Place the banana slices into the bubbling syrup in a single layer. Cook for about 2 minutes until they begin to soften and warm through, then carefully flip each piece and cook for 1 more minute.
Remove the skillet entirely from the heat source. Pour in the dark rum and banana liqueur. Using a long-handled lighter, carefully ignite the vapors just above the liquid. Return the pan to the heat and gently shake the pan until the flames naturally die out.
Stir the vanilla extract into the caramel sauce. Immediately spoon the warm bananas and sauce generously over scoops of vanilla ice cream in serving bowls.
Chef's Notes
- Always turn off a gas burner or physically remove the pan from the heat source before adding the alcohol to prevent accidental flare-ups.
- A tiny pinch of salt in the caramel is not strictly traditional, but it perfectly balances the intense sweetness of the brown sugar and bananas.
- Choosing the right banana is critical. You want a firm yellow banana. Overripe, heavily spotted bananas contain too much sugar and not enough starch, meaning they will disintegrate rapidly in the hot caramel.
- Do not stir the bananas violently once they are in the pan. Use a spatula to gently turn them so they maintain their classic presentation.
Storage
Refrigerator: 1 day — Bananas will soften significantly and sauce may crystalize; best enjoyed immediately.
Reheating: Gently warm the bananas and sauce in a skillet over low heat, adding a splash of water if the caramel is too thick.
