Mexican Style Flambé Bananas

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.

• Prep: 5 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 273
• Protein: 2 g
• Carbs: 36 g
• Fat: 8 g

Ingredients

• 4 pc Banana (peeled) ( halved )
• 40 g Minimum butter sweet
• 50 g Brown sugar
• 1 tbsp Lime juice
• 1 pinch Cinnamon ground
• 50 ml Rum
• 50 ml Tequila

Instructions

1. Fruit preparation

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

2. Cooking in butter

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

3. Caramelization

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

4. Flambéing

   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.

Chef's tips

• Don't stir the bananas too much once in the pan, or they might turn into mush.
• Make sure the extractor hood is turned off before flambéing to avoid accidents.

Storage

Eat immediately. Bananas soften and lose their texture if reheated.