Flaming Bananas

Whole bananas pan-fried in margarine until golden, coated in a bubbling brown sugar syrup, and set ablaze with warm rum. This is the kind of dramatic, tableside dessert that makes everyone stop and stare. The flames burn off the raw alcohol and leave behind a deep, caramelized rum flavor.

The technique is classic bananas Foster. The margarine and brown sugar cook together into a sticky, butterscotch-like syrup that coats the bananas. A splash of rum goes into the sauce first for flavor, then more rum gets warmed separately and poured over just before igniting. Warming the rum is key. Cold rum won’t catch a flame.

Serve the flaming bananas the moment the fire dies down, either on their own or spooned over vanilla or butter pecan ice cream. The hot syrup hitting cold ice cream is half the experience.

Chef Tips

• Use firm, ripe bananas. Overripe bananas fall apart in the pan and turn to mush.
• Warm the rum before igniting. A few seconds in a small saucepan or a quick microwave burst is enough. Never pour from the bottle near an open flame.
• Stand back when you ignite. The flame can flare up briefly before settling.
• Tilt the pan slightly toward the flame source if the rum doesn’t catch immediately.

Variations

• Use butter instead of margarine for a richer, more traditional bananas Foster flavor.
• Add a pinch of cinnamon to the brown sugar for a warmer, spiced syrup.
• Substitute dark rum for light rum for a deeper, more molasses-forward flavor.