This is another of my grandfather’s recipes. He used to love making it for my sister, cousins and me and now I enjoy cooking it up for my kids. As recipes go, it couldn’t be easier.
The original recipe called for guava jelly (that’s marmalade to my British friends). I couldn’t find any so I used orange marmalade which did the job just fine.
The photos here are displaying my downsized version of the recipe as I was only making it for my two daughters. The recipe below serves six. Banana flame is great served on it’s own but is even better with a scoop of vanilla ice cream.
Where’s the flambe?
You might notice that there isn’t any flame above my banana flambe. That’s because I couldn’t find a match. I hold my hands up, I didn’t prepare very well. Still, I decided to call this banana flambe banana flambe anyway as calling it ‘banana’ wouldn’t be right either.
As I watched my daughters dig into this, I ate a raw banana. Growing older can be difficult in such situations. I prefer to save my calorie intake for the weekends though so boring banana it was for me.
- ½ cup (125ml) unsalted butter
- 1 cup () brown sugar
- 1 tablespoon orange marmalade
- ½ cup rum
- 6 bananas - sliced lengthwise
- Juice of one lemon
- Preheat your oven to 200c (400f)
- Melt the butter over low heat and then add the brown sugar and marmalade.
- Stir for about five minutes until you have a thin syrup
- Add ¼ cup of rum and simmer for a further minute or so.
- Now place the bananas in a buttered casserole dish and sprinkle with the lemon juice.
- Pour the syrup over the bananas and place in the oven for about 20 minutes.
- Just before serving, add the rest of the rum, ignite and serve flaming.