Flambéed Banana with Orange Caramel and Creamy Ice Cream
A show-stopping dessert that combines the warmth of caramelized bananas flambéed with cognac and the coolness of creamy ice cream. The zesty orange caramel sauce adds a bright, citrusy depth that elevates this classic to restaurant level. Ready in minutes, it never fails to impress guests.
🛒 Ingredients
1 servings
- 2 ripe bananas, sliced into rounds
- 2 scoops vanilla or cream ice cream
- 2/3 cup (150 ml) fresh orange juice
- 3/4 cup (150 g) granulated sugar
- 2 strips lemon zest
- 1 tablespoon (15 g) unsalted butter
- 3 tablespoons cognac or orange liqueur
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Directions
- 1
Melt the butter in a skillet over medium heat together with the lemon zest strips, until it begins to foam.
- 2
Add the sugar and stir continuously until a smooth, golden caramel forms.
- 3
Pour in the orange juice and stir until the sauce is silky and slightly thickened.
- 4
Add the banana slices and gently toss to coat; cook for 2 minutes until just softened.
- 5
Pour the cognac over the hot bananas, then carefully ignite with a long match or by tilting the pan toward an open flame.
- 6
Stir gently until the flames subside naturally and the sauce becomes richly aromatic.
- 7
Place scoops of ice cream in individual bowls and spoon the flambéed bananas and warm caramel sauce generously over the top. Serve at once.
💡 Chef's Tip
Warm the cognac slightly before adding it to ensure a reliable, dramatic flame. Always keep a lid nearby to smother the fire if it gets out of hand. Substitute dark rum for the cognac for a tropical twist.
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