Bananas Flambé
Photo by Sehrg on Wikimedia Commons (CC BY-SA 4.0)
RCI-DS.004.0023

Bananas Flambé

Origin: MartiniquaisPeriod: Traditional

Bananas Flambé is a classic Martiniquais dessert preparation in which ripe bananas are sautéed in butter and castor sugar to form a rich caramelized sauce, then finished with a flambéed spirit to produce a dramatic flame presentation. The dish is characterized by its interplay of sweet, buttery caramel notes with the warm aromatic accent of powdered cinnamon. Rooted in the traditional culinary heritage of Martinique, it reflects the island's abundant banana cultivation and its Creole cooking traditions, which deftly blend French technique with indigenous and Caribbean ingredients.

Cultural Significance

Bananas Flambé holds a meaningful place in Martiniquais culinary identity, drawing on the island's long history as a major banana-producing territory within the French Antilles. The flambé technique, introduced through French colonial culinary influence, was adopted and adapted by local cooks who paired it with the island's most iconic fruit, creating a dish that embodies the creolization of Caribbean cuisine. It remains a celebrated preparation in both home kitchens and traditional Martiniquais restaurants, often associated with festive and celebratory occasions.

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Defining Characteristics

  • Original variant

Also Known As

  • Bananes Flambées
  • Flambéed Bananas
  • Bananes au Rhum Flambées
  • Creole Flambéed Bananas

Cuisines

Recipe

RCI-DS.004.0023.001 — Bananas Flambé
dairy-free
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultybeginner

Ingredients

Method

1
Peel the bananas and slice them in half lengthwise. Set aside on a plate ready for cooking.
2 minutes
2
Melt the butter in a wide, heavy-bottomed skillet or sauté pan over medium heat until it begins to foam. Ensure the pan is large enough to hold the bananas in a single layer.
2 minutes
3
Sprinkle the castor sugar evenly into the melted butter and stir gently to combine. Allow the mixture to cook undisturbed until the sugar begins to dissolve and turn golden, forming the base of the caramel sauce.
3 minutes
4
Carefully place the banana halves cut-side down into the caramelizing butter and sugar mixture. Cook without moving them until the cut surfaces are golden and lightly caramelized.
2 minutes
5
Gently turn the bananas over using a spatula and cook the other side briefly, basting them with the pan sauce. The bananas should be tender but still holding their shape.
2 minutes
6
Dust the bananas lightly and evenly with powdered cinnamon directly over the pan. This will perfume the sauce and complement the caramel flavors.
1 minutes
7
Remove the pan from the heat and carefully pour a measure of your chosen spirit, such as rum, over the bananas. Return the pan to the heat and tilt it gently or use a long match to ignite the alcohol, standing well back as you do so.
1 minutes
8
Allow the flames to burn out naturally, then immediately spoon the bananas and their caramelized sauce over ice cream or a prepared serving dish. Serve at once while still warm.
2 minutes

What Makes This Variant Distinct

  • Original variant
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