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The dessert, Chic bistro

Flambéed bananas with rum

Flambéed bananas are a bistro style dessert for 6 people, ready in 25 minutes with only 15 minutes of active work. The bananas get prepped just before guests arrive, and the flambé step happens right at the table at the very last minute. It's an easy dessert at €1.40 per person, and the trick to success is warming the rum before lighting it.

A little show at the table, bananas caramelized in butter and flambéed with rum, topped with a scoop of vanilla ice cream.

Flambéed bananas with rum
For
6 people
Work
15 min
Total time
25 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€1.40
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Flambéed bananas play on a simple contrast, soft banana flesh caramelized in butter and brown sugar against the thin caramel crust that forms on the surface. The dark rum adds a warm, slightly woody note, and the flame that rises at the table turns a humble dessert into a real moment of the evening.

This is the ideal dessert for a dinner party any time of year, when you want to end the meal on a high note without spending the evening in the kitchen. Kids love it for the vanilla ice cream and sugar, while adults enjoy the little show of the flambé happening right in front of them.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps
  4. When it's time to serve 3 steps, 8 min

Just before your guests arrive, peel and halve the bananas with the lemon juice, then scoop the ice cream into bowls and keep them in the freezer. At serving time, brown the bananas in butter and sugar, flambé with warmed rum right at the table, then spoon the syrup over and serve immediately with the vanilla ice cream.

The ingredients

6 people

Fruits and vegetables

  • Bananas 6
  • Lemon 1

Dairy

  • Butter 60 g
  • Vanilla ice cream 6

Pantry

  • Brown sugaroften in the pantry 60 g
  • Dark rumoften in the pantry 8 cl

Allergens Lactose

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the bananas, slice them in half lengthwise, and drizzle them with lemon juice.

    The lemon keeps them from browning while they wait.

  2. Scoop the ice cream into bowls and keep them in the freezer.

    Do this ahead of time so the ice cream stays firm when you plate.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter and brown sugar in a large skillet, then brown the bananas on each side. 6 min

    Turn them gently with a spatula, they're delicate.

  2. Pour the warmed rum over the bananas, pull the pan away from your face, and light it with a long match. 2 min

    Do this at a distance from your face and any paper, and avoid leaning over the pan.

  3. Spoon the syrup over the bananas and serve right away with the vanilla ice cream.

    Reduce the syrup a little before serving so it coats the bananas well.

Our tips to get it right

  • Pick bananas that are ripe but still firm, they hold up better in the pan and won't turn to mush.
  • Use a wide skillet so all the banana halves can brown at once, without crowding or steaming instead of caramelizing.
  • Keep a long match or a long handled lighter on hand, it's the safest way to light the rum without burning yourself.

The variations

  • Swap the dark rum for amber rum or Grand Marnier for a lighter, more fragrant flavor.
  • For an alcohol free version that's great for kids, skip the flambé step and just stir a splash of orange juice into the syrup.
  • Scatter a few crushed pecans or sliced almonds on top for extra crunch.

What to serve it with

  • An extra scoop of vanilla ice cream
  • A strong espresso to finish the meal
  • Crisp almond tuile cookies

Storage

This dessert is meant to be eaten right away and doesn't keep well, the bananas turn soggy once they sit. If you have leftover cooked bananas without the ice cream, store them in a sealed container in the fridge for a day and gently reheat in a skillet.

Questions about this recipe

How do you flambé bananas safely?

Warm the rum separately before pouring it in, keep your face away from the pan, and light it with a long match. Never lean over the flame and keep paper or cloth well away from the stove.

Can you use a different alcohol instead of rum?

Yes, amber rum, Grand Marnier, or cognac all work well with bananas. Each brings a different note, Grand Marnier is more fragrant while cognac gives a rounder flavor.

How do you plate flambéed bananas nicely?

Arrange two banana halves on each plate or in a bowl, add the scoop of vanilla ice cream alongside, then spoon the warm syrup generously over everything. The contrast between hot and cold should be visible on the plate.

Is this dessert okay for kids to eat?

Yes, most of the alcohol burns off during the flambé, especially if you let the flame burn for a few seconds. For very young children, you can skip the flambé step entirely and just pour the reduced rum syrup over the bananas.

Can flambéed bananas with rum be made ahead?

Partly, the finish happens at the last moment. The recipe needs 15 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make flambéed bananas with rum?

Allow 25 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "easy".

How many calories are in flambéed bananas with rum?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does flambéed bananas with rum cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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