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  • 2 tablespoons unsalted butter
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons banana liqueur
  • 2 bananas, sliced in half lengthwise
  • 1/4 cup dark rum
  • -- Juice of 1 lime


  1. Melt butter in a large skillet over medium-low heat. Add brown sugar, cinnamon and nutmeg; stir until sugar dissolves.
  2. Add banana liqueur. Bring to simmer; cook 3 minutes. Add sliced bananas; cook 1 minute on each side, carefully spooning sauce over bananas as they cook.
  3. Carefully add rum and ignite alcohol with long match or stick lighter. Continue cooking until flame subsides, 1 to 2 minutes. Add lime juice and stir to combine. Serve over vanilla ice cream

Recipe by Chef Jon Ashton.

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The recipe was originally published as Bananas Flambe on

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