Easy Banana Flambé Recipe with Rum (10-Minute French Skillet Dessert)
This easy banana flambé dessert is my updated, written version of a recipe I first shared in a YouTube video. In the video, I made it very instinctively: a bit of butter, a bit of sugar, red bananas, orange and lemon juice, and quick caramelization in a hot pan. For this blog version, I kept the same spirit but fine-tuned the proportions, added optional rum for a real flambé moment, and clarified each step so home cooks in Canada and the USA can get consistent, restaurant-style results every time.
Ingrédients
- 450 g 1 lb firm bananas, about 6 small red bananas or 4 medium yellow bananas
- 40 g 3 tbsp unsalted butter
- 40 g 3 tbsp granulated sugar
- 120 g ½ cup freshly squeezed orange juice
- 15 g 1 tbsp freshly squeezed lemon juice
- 30 g 2 tbsp dark rum or Grand Marnier (optional, for flambé)
- 1 g ¼ tsp vanilla extract (optional)
- 1 g ¼ tsp ground cinnamon (optional)
- 1 g ¼ tsp fine salt
- Fresh mint leaves for garnish (optional)
Instructions
- Peel the bananas and cut them in half lengthwise. Squeeze the orange and lemon juices, remove the seeds, and set aside.
- In a large skillet over medium heat, melt the butter. Add the banana halves in a single layer, cut side down. Cook for 1–2 minutes.
- Sprinkle the sugar over the bananas and continue cooking for 3–5 minutes, turning gently once or twice, until the bananas are tender and lightly golden. Transfer them carefully to a warm plate and cover loosely.
- In the same skillet, let the remaining butter and sugar bubble for 30–60 seconds, then pour in the orange and lemon juices. Scrape the bottom of the pan to dissolve any caramel. Add the salt, vanilla, and cinnamon if using.
- Simmer over medium heat for 2–3 minutes, until the sauce reduces to a light syrup that coats the back of a spoon.
- Return the bananas to the skillet and spoon some sauce over them. If using rum, warm it briefly, pour it into the pan, and carefully ignite with a long match or lighter. Let the flame burn out on its own.
- Serve the bananas immediately with plenty of sauce, garnished with fresh mint. Enjoy over ice cream, crepes, waffles, or your favourite desserts.