Flaming Bananas Easy Elegant Recipes

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

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

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 - EASY & ELEGANT

Steps:

• 1. Melt butter in a chafing dish or skillet. Stir in sugar and heat over medium heat until sugar melts.
• 2. Halve, then slice bananas lengthwise and add to butter-sugar mixture; turn to coat all sides. Pour in rum, keeping on medium heat.
• 3. Pour a little rum into a teaspoon, hold it over the flame of chafing dish, gas range, or other fire source until it flames. Use the flaming rum to light rum in skillet. Spoon flaming sauce over bananas several times. When flames die down, serve with vanilla (or other) ice cream.

BANANAS FLAMBé

Steps:

• Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
• Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
• Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
• Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

BANANAS FLAMBE

Steps:

• Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir.
• Add bananas.
• Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds.
• Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.

FLAMING PECAN BANANAS

Steps:

• Place butter in 12-ounce microwavable casserole. Microwave uncovered on High 25 to 30 seconds or unitl blended. Stir in honey and nutmeg.
• Place banana halves in honey mixture; turn to coat. Sprinkle with pecans. Microwave uncovered on High 1 to 2 minutes or until hot.
• Place rum in 1-cup microwavable measuring cup. Microwave uncovered on High about 15 seconds or until warm. Pour rum into long-handled metal serving spoon; carefully ignite and pour over bananas.

FLAMING BANANAS

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.