Caribbean Bananas
Caribbean Bananas offer a sweet, buttery treat with tropical flavors, perfect for dessert or special occasions, featuring caramelized bananas flambéed with rum and served warm.
Ingredients
Instructions
- Melt the butter in a skillet over medium heat.
- Peel the bananas and split them lengthwise.
- Gently simmer the bananas in the butter on both sides until tender.
- Baste the bananas with the sauce (Cockaigne).
- Place the bananas on a hot plate.
- Pour rum or liquor over the bananas and light to flambé.
Tips & Substitutions
For best results, use very ripe bananas as they will caramelize better and enhance the flavor. If you don’t have sauce Cockaigne, a mix of soy sauce, ketchup, and a touch of brown sugar can be a good substitute. Be careful when flambéing; ensure there are no flammable materials nearby and use a long lighter for safety.
Serving Suggestions
Serve the flambéed bananas warm, drizzled with additional sauce Cockaigne if desired. They pair beautifully with vanilla ice cream or over pancakes for breakfast. For a festive touch, consider serving alongside a Honey Spice Dip for a delightful contrast.
Storage & Reheating
Leftover bananas can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid making them mushy. Avoid reheating in the microwave as it can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Caribbean Bananas contains roughly 927 calories, with 0g protein, 7g carbohydrates, and 100g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
While you can use frozen bananas, they tend to be mushy after thawing. Fresh, ripe bananas are recommended for a firmer texture and better flavor. If using frozen, ensure they are thoroughly thawed and drained before cooking.
What type of rum should I use for flambéing?
A light or dark rum works well for flambéing. Light rum will give a milder flavor, while dark rum adds a deeper, richer taste. Avoid using flavored rums as they may alter the desired flavor profile of the dish.
Can I make this recipe without alcohol?
Yes, you can skip the flambéing step and replace the rum with a splash of fruit juice like pineapple or orange for a non-alcoholic version. The bananas will still be delicious with the butter and sauce Cockaigne.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).