Bananas Flambe Recipes

Steps:

• In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
• Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.

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.

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.

Steps:

• Melt the butter gently in a large saute pan. Add the brown sugar and stir to combine. Add the cinnamon and cook until the mixture is thick and bubbly. Toss in the bananas.
• Turn the heat up to high, pull the pan off the burner and add the rum and tip into the flame to allow the flame to "JUMP" into the pan and set on fire! Do this carefully and respectfully but have fun, it's all about the show.
• Spoon over ice cream and try not to eat it all yourself.

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.

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less.
• Spray Pam on the bottom of a glass/ceramic 9x9 baking dish.
• Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish.
• Sprinkle the nuts over and around the bananas.
• Drizzle the butter/sugar mixture over the bananas and nuts.
• Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven.
• Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.

Steps:

• Cut bananas in half crosswise, and then lengthwise. Toss with lemon juice, and set aside.
• Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts. Add bananas; cook 2 minutes.
• Turn bananas, and cook an additional 2 minutes. Sprinkle with cinnamon, and remove from heat. Heat rum in a small saucepan just until warm; remove from heat, and ignite. Pour over banana mixture and let flames die down. Serve immediately over ice milk.

Steps:

• To prepare the crêpes, sift the flour and salt into a bowl. Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter. Add the remaining milk and the vanilla extract, whisking until no lumps remain. Let the batter rest at room temperature for 20 to 30 minutes.
• To cook the crêpes, use a nonstick 8-inch skillet over medium heat. Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly. Cook for about 1 to 2 minutes, until the edges look dry. Carefully lift and turn the crêpe using a spatula and your fingers to help guide the spatula under the crêpe. Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it. Slide the crêpe out of the skillet onto a plate. Repeat this process, making 9 more crêpes, until all the crêpes are cooked and stacked on each other on the plate. Cover to keep warm.
• Prepare the flambé by melting the butter in a large skillet over medium heat. Add the agave nectar and salt and cook until bubbling and slightly thickened. Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened. Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck. Stir the bananas gently, remove from the heat, and add the vanilla extract.
• Fold the warm crêpes into triangles by folding in half twice. For each person, place 2 crêpes on a serving plate and spoon some bananas and sauce over the crêpes. Serve with vanilla ice cream or vanilla frozen yogurt.