Banana Flambe

French Banana Flambe Recipe with Brown Sugar and Vanilla

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Banana Flambe is a delightful dessert that combines the natural sweetness of bananas with the rich flavors of maple syrup and vanilla extract. This dish is not only easy to prepare but also offers a spectacular presentation, especially if you choose to flambé it right before serving. Perfect for impressing guests or treating yourself to a decadent dessert, Banana Flambe is versatile and can be served over ice cream, pancakes, or even on its own.

History

The concept of flambéing fruit as a dessert has its roots in French cuisine, with Banana Flambe being a variation of the famous Bananas Foster, which originated in New Orleans in the 1950s. The original dish was created at Brennan's Restaurant and involved bananas, butter, sugar, cinnamon, dark rum, and banana liqueur. Over time, various adaptations have emerged, including this simpler version that focuses on the natural flavors of the banana, enhanced with maple syrup and vanilla.

Ingredients

How to prepare

Cut the bananas into pieces (they don't have to be perfectly shaped).
Place them in a non-stick frying pan over medium heat, stirring frequently.
Add brown sugar or maple syrup and vanilla.
Serve alone or over ice cream.

Variations

For a twist on the classic recipe, consider adding a splash of dark rum or banana liqueur before flambéing for an extra layer of flavor. You can also sprinkle cinnamon or nutmeg for added warmth and spice.

Cooking Tips & Tricks

To achieve the perfect Banana Flambe, use bananas that are ripe but still firm to ensure they hold their shape during cooking. Medium heat is key to caramelizing the bananas without burning them. If you decide to flambé, do so with caution by turning off the heat before adding alcohol and lighting it with a long match or lighter. Always keep a lid nearby to extinguish the flame if necessary.

Serving Suggestions

Serve the Banana Flambe warm, either on its own or over a scoop of vanilla ice cream for a classic pairing. It can also be served alongside pancakes or waffles for a decadent breakfast or brunch option.

Cooking Techniques

The key technique in this recipe is caramelizing the bananas to bring out their natural sweetness. If opting to flambé, doing so safely is crucial, ensuring the alcohol is added away from the flame and the pan is tilted slightly to catch the flame.

Ingredient Substitutions

If maple syrup is not available, honey or a simple syrup can be used as a substitute. For a sugar-free version, consider using a sugar substitute that can caramelize, or simply enjoy the bananas caramelized in their own natural sugars.

Make Ahead Tips

While Banana Flambe is best enjoyed fresh, you can prepare the bananas up to a day in advance. Store them in an airtight container in the refrigerator and reheat gently in a pan before serving.

Presentation Ideas

For an elegant presentation, serve the Banana Flambe in a shallow bowl or plate with a scoop of ice cream. Garnish with a sprig of mint or a dusting of powdered sugar for a touch of sophistication.

Pairing Recommendations

Banana Flambe pairs beautifully with dessert wines such as a late-harvest Riesling or a Moscato d'Asti, which complement the sweetness of the dish. For a non-alcoholic option, a cup of strong, black coffee provides a delightful contrast.

Storage and Reheating Instructions

Any leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days. Reheat gently in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

A serving of Banana Flambe, without ice cream, contains approximately 200-250 calories, depending on the size of the bananas and the amount of maple syrup used.

Carbohydrates

Bananas are a good source of carbohydrates, primarily in the form of natural sugars and dietary fiber. A medium banana contains about 27 grams of carbohydrates. Maple syrup also adds to the carbohydrate content, with about 13 grams per tablespoon, mostly from sugars.

Fats

This Banana Flambe recipe is low in fats, as the main ingredients do not contain significant amounts of fat. However, if served over ice cream, the fat content will increase depending on the type of ice cream chosen.

Proteins

Bananas provide a small amount of protein, with a medium banana containing about 1.3 grams. This dish is not a significant source of protein but can be part of a balanced meal when served with other protein-rich foods.

Vitamins and minerals

Bananas are an excellent source of vitamin C, vitamin B6, and potassium. They also contain magnesium and trace amounts of other vitamins and minerals. Maple syrup contains small amounts of calcium, iron, magnesium, and zinc.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, always check the labels of store-bought ingredients like vanilla extract and maple syrup to ensure they do not contain or are not processed in facilities with allergens.

Summary

Banana Flambe is a relatively healthy dessert option, especially when served without ice cream. It provides a good source of carbohydrates for energy, vitamins, and minerals for overall health, with minimal fats and proteins.

Summary

Banana Flambe is a simple yet elegant dessert that showcases the natural sweetness of bananas, enhanced with the rich flavors of maple syrup and vanilla. Whether served as a sophisticated dessert or a luxurious breakfast, it's sure to delight any palate. With its easy preparation and versatile serving options, Banana Flambe is a must-try for anyone looking to impress with minimal effort.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was during a trip to France, where I stumbled upon a small and charming café tucked away in a narrow alleyway. The aroma of freshly baked pastries and brewing coffee wafted through the air, drawing me in like a magnet.

As I perused the menu, my eyes landed on a dessert that caught my attention - Banana Flambé. The description read, "Caramelized bananas drizzled with rum and set ablaze, creating a spectacular display of flames." My mouth watered at the thought of indulging in such a decadent treat.

I couldn't resist ordering it, and when the waiter brought it to my table, I was mesmerized by the sight before me. The bananas glistened with a golden sheen, the flames dancing elegantly atop the dish. With one bite, I was transported to a culinary paradise, savoring each mouthful of sweet and boozy goodness.

After that unforgettable experience, I knew I had to learn how to make Banana Flambé myself. I approached the chef of the café, a kind and talented man named Jacques, and asked him for the recipe. To my delight, he agreed to teach me the secrets behind this heavenly dessert.

The next day, I found myself in Jacques' bustling kitchen, surrounded by the tantalizing scents of French cuisine. He handed me a ripe banana, a bottle of rum, and a match, instructing me on the precise steps to create the perfect Banana Flambé.

First, I learned to carefully slice the banana lengthwise, ensuring that it remained intact. Then, I sprinkled sugar over the exposed flesh and drizzled it with a generous amount of rum. Jacques lit the match and guided me as I set the banana ablaze, watching as the flames danced and caramelized the sugars into a rich and luscious sauce.

As I took my first bite of the finished dish, I knew that I had unlocked a new culinary passion. The combination of sweet and fiery flavors was a revelation, and I couldn't wait to share this recipe with my loved ones back home.

Over the years, I perfected my technique for making Banana Flambé, experimenting with different types of rum and garnishes to enhance the dish's complexity. I added a sprinkle of cinnamon for warmth, a dollop of whipped cream for richness, and a dash of nutmeg for a hint of spice.

Each time I made Banana Flambé, it became a special occasion, a decadent treat reserved for holidays and celebrations. My family and friends marveled at my culinary skills, and I basked in the glow of their praise and admiration.

As the years passed, I shared my recipe with anyone who was willing to listen, passing down the tradition of Banana Flambé to the next generation. I taught my grandchildren how to slice the bananas just right, how to drizzle the rum with finesse, and how to ignite the flames with confidence.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of baking bread and simmering stews, I reflect on the journey that led me to discover the magic of Banana Flambé. It's a recipe that holds a special place in my heart, a reminder of the joy and fulfillment that cooking can bring.

And as I take a bite of the dessert that started it all, savoring the sweet and boozy flavors that dance on my tongue, I am filled with gratitude for the small café in France, the kind chef Jacques, and the simple banana that ignited my passion for culinary delights.