In brief
- Rum-flambéed bananas: bananas caramelised in cane sugar, then flambéed in rum
- Origin: invented in 1951 in New Orleans, adopted and popularised in the French Caribbean
- Essential ingredients: banana, butter, cane sugar, rum, vanilla, lime
- End-of-meal dessert, often served with vanilla ice cream
Origins and cultural history of rum-flambéed bananas
Flambéed bananas were invented in 1951 by Paul Blangé, chef at the Brennan's restaurant, in the French Quarter of New Orleans, Louisiana. The city was then a major port for banana imports from Central America, South America and the Caribbean, which explains why this dessert quickly spread to the cuisines of the Caribbean and Réunion Island.
In the French Caribbean, the recipe was adapted using local cane sugar and agricultural rum: the bananas, caramelised in butter and then flambéed, became a classic end-of-meal dish, often prepared in front of guests for the spectacle of the flame, both at family gatherings and in Creole restaurants.
What are the essential ingredients for rum-flambéed bananas
The recipe relies on a small number of ingredients, found in most African and Caribbean grocery stores, including NKOSI, with the exception of the rum.
- banana, not too ripe
- butter
- brown cane sugar
- amber or aged rum
- vanilla
- lime
What to know about bananes flambées au rhum
Bananes flambées au rhum are bananas caramelized in butter and brown cane sugar, flavored with vanilla and lime, then flambéed with amber or aged rum. In the French Antilles, they are often prepared in front of the guests, for the show of the flame. It is an end-of-meal dessert, happily served with vanilla ice cream.
Frequently asked questions about rum-flambéed bananas
How do you flambé bananas with rum safely?
Choose a rum of at least 40 degrees: below that, it will not ignite. Warm it separately, in a small saucepan, without pouring it straight from the bottle into the hot pan. Keep any flammable sources away, keep a lid within reach to smother the flame if needed, and flambé quickly, at a distance from your face: this step requires caution and is not suitable for children.
Can you make flambéed bananas without alcohol?
Yes: simply leave out the rum and skip the flambéing. The bananas remain caramelised in butter, cane sugar and vanilla, with lime and orange juice for the sauce. The result is closer to a pan-fried banana dish than the traditional flambéed dessert, but just as delicious.
Where to find the ingredients for rum-flambéed bananas in France?
NKOSI sells the cane sugar, vanilla, lime and cinnamon used in this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
