Ayyyeeee! It’s gettin’ caliente in here, beaches!! Let’s take a trip to the Caribbean!
Okay, nevermind, Rona’s still stomping on our parades, so, let’s bring the Caribbean to us. Grab your piñas and your lighters and let’s set fuego to this *****…Whattt?! I meant “house.”
This recipe is inspired by one of my sweet besties. Let me take you back – We were in university. My girl had just got back from a trip down south. She was looking all bronzed and fine while the rest of us had adopted that Canadian winter glow. Girl says she’s going to show us this dessert she learned how to make while on vacay. She starts lighting fire to this pan filled with bananas, butter, orange juice and rum. Coolest thing I had ever seen, hands down. I immediately started making this all the time. I gained the Freshman 15. The end.
Okay, so my recipe isn’t exactly the same as what’s described above. Since I am OBSESSED with Piña Coladas, I decided to use pineapple juice instead of orange juice, to mimic my favourite tropical drink. A pinch of nutmeg also gives it that WAH-BAM that is just so WAH-BAMMY. Know what I’m sayin’?
Top your ‘nanas with some toasted walnuts and a scoop of vanilla or coconut ice cream (I prefer Halo Top Toasted Coconut) and it’s a fiesta in your kitchen!
Here are a few tips when it comes to lighting things on fire:
- Don’t wear loose, hangy clothing (we don’t want you catching on fire now, do we?!)
- Remove the pan from the burner before carefully adding the alcohol
- Use a long-reach click lighter to avoid any burns
- Once lit, bask in it for a few seconds and then shake the pan until it extinguishes (and it will)
- Don’t panic! The fire WILL go out
*If for any reason you experience a stovetop fire in your home, place a larger lid on top of the pan and turn off the burner…do not throw water on it
I do realize that now 90% of you will not attempt a flambé. Maybe it’s best we just skip to the recipe…Don’t be scared!
Tropical Banana Flambé
Prep time: 2 minutes
Cook time: 10 minutes
- 2 tbsp chopped walnuts
- 1 tbsp vegan butter (or regular butter)
- 1 firm banana (not green, but barely ripe), sliced lengthwise down the centre
- 1/3 cup pineapple juice (you can buy or make yourself by putting pineapple through a juicer)
- Pinch of nutmeg (optional)
- 1 oz of spiced dark rum
- dairy-free, vegan vanilla or coconut ice cream (or regular ice cream)
- Preheat oven to 350 degrees Fahrenheit. Spread the walnuts onto a parchment lined baking sheet and bake for 5-10 minutes, watching closely to avoid burning. Set aside.
- Set a pan over medium-high heat and add the butter. When the butter is hot, add the two banana halves, cut side down. Let carmelize in the pan for 3-5 minutes, watching closely as not to burn. Flip and add the pineapple juice to the pan along with the nutmeg, if desired. Let the juice simmer for about 2 minutes, or until reduced by half. Remove pan from heat and carefully add the rum. Ignite a long-range click lighter at the edge of the pan closest to you. The pan should flare up immediately. Give the pan a shake to eliminate the flame and then remove from heat (read above for safety tips).
- Transfer bananas to a plate and drizzle with the remaining sauce in the pan. Top with the toasted walnuts and a scoop of vanilla ice cream, or, my favourite – Halo Top’s Toasted Coconut ice cream. Enjoy!
**Use extreme caution when igniting alcohol.
If you would like to see a video of this recipe in action, check it out on my instagram highlights (@nevernoteatingca)