Bananes Flambées (Flamed Bananas)
Updated August 20, 2026
Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.
- Ready In
- 40 min
- Rating
- Comments
- Read comments
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Ingredients
6 large ripe (not over-ripe) bananas, unpeeled
½ cup/113 grams unsalted butter
⅓ cup/66 grams sugar
Juice of 1½ limes
Juice of 1 lemon
¼ cup water
⅓ cup good, dark rum
Vanilla ice cream, for serving (optional)
Nutritional analysis per serving (6 servings)
41 grams carbs; 42 milligrams cholesterol; 324 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 4 grams fiber; 7 milligrams sodium; 2 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Trim off the ends of the bananas. With the point of a paring knife, make an incision down one side of each banana.
- Step 2
Place bananas in a roasting pan or on a baking sheet and bake for 15 minutes. The skin will turn black and the bananas will become soft to the touch. Keep at room temperature until serving time.
- Step 3
At serving time, melt the butter in a 10-inch, preferably straight-sided pan (not nonstick) over medium-high heat and stir in the sugar, lime juice, lemon juice and water. Cook for about 5 minutes, until it turns a nice golden caramel color. “Unwrap” the bananas into the sauce.
- Step 4
Using a spoon and fork, flip the bananas over in the sauce. Add the rum and gently shake the pan back and forth briefly to combine. With a long match or a long-handled igniter, carefully ignite.
- Step 5
Using a large, long-handled metal spoon, baste the bananas with the sauce until the flames subside. Remove from the heat.
- Step 6
Serve on warm plates or in shallow bowls, 1 banana per person with sauce, with ice cream alongside if you like.
Private Notes
Comments
Have made this dessert many times but using the dish looks better using angled slices. The whole banana would make the unappealing thought of a hot dog jump into my head. :)
La Technique was my first cookbook. Like all of his recipes, this works. I’ve ended countless dinner parties with this showstopper and never has there been any remaining on the dessert plates. I’ve often added a slice of star fruit to each plate for a celestial bent. If you have a single, portable induction burner or a sterno setup you have the makings for a very dramatic dessert. presentation.
Have made this dessert many times but using the dish looks better using angled slices. The whole banana would make the unappealing thought of a hot dog jump into my head. :)