Mexican Style Flambé Bananas

Method

Tender bananas coated in a brown sugar and cinnamon caramel, brightened by lime zest. The flambé adds a warm, woody note that coats the golden fruit.

1. 1

   Peel the bananas and cut them in half lengthwise. They should be ripe but still firm to the touch.

2. 2

   Melt the butter in a skillet. When it starts to foam and turns a light hazelnut color, place the bananas flat side down.

3. 3

   Sprinkle with brown sugar and cinnamon. Pour in the lime juice. Let the juice reduce until it becomes syrupy and coats the spoon.

4. 4

   Pour the tequila over the hot bananas. Wait 5 seconds for the alcohol to heat up, then light a match. Spoon the flaming juice over the bananas until the fire goes out.