Bananas in caramel sauce with rum

2 servings

20 minutes

Bananas in caramel sauce with rum is a refined dessert that combines the sweetness of caramel, the softness of ripe bananas, and a hint of rum's spice. This recipe comes from American cuisine and gained popularity due to its spectacle—flambéing makes the presentation special. Bananas soaked in cinnamon-infused caramel syrup become a true gastronomic delight. Perfect as an exquisite finish to dinner, especially when served with vanilla ice cream or whipped cream. The rich flavor, interplay of textures, and warm notes of rum make this dessert not just a treat but a true festive moment.

Energy value per serving

• Calories: 590
• Proteins: 3.2g
• Fats: 20g
• Carbohydrates: 80.9g

Ingredients

• Butter: 2 tbsp
• Brown sugar: 3 tbsp
• Ground cinnamon: pinch
• Bananas: 2 pc
• Rum: 0.3 glass
• Lemon juice: 1 tbsp
• Banana liqueur: 2 tbsp

Cooking steps

1. In a small pan over medium heat, melt the butter. Add sugar and cinnamon and cook until bubbles form. Peel and cut the banana into four pieces. Place the banana and lemon juice in the pan and cook for 3-4 minutes, drizzling with syrup.

   Required ingredients:

   • Butter: 2 tablespoons
   • Brown sugar: 3 tablespoons
   • Ground cinnamon:  pinch
   • Bananas: 2 pieces
   • Lemon juice: 1 tablespoon

2. In a small skillet, heat rum and banana liqueur over medium heat. Ignite the alcohol and carefully pour the flaming mixture over banana slices. Remove the skillet with bananas from the heat and continue to turn the banana in the sauce until the flame dies down. Serve immediately.

   Required ingredients:

   • Rum: 0.3 glass
   • Banana liqueur: 2 tablespoons