Flambéed banana rum

Discover our recipe for flambéed banana rum . With the fruity sweetness of banana and the richness of rum, enhanced with a touch of vanilla. This recipe, inspired by Caribbean tradition, is a true delight for the taste buds.

Make sure you have the following materials on hand:

• 1 Pan for flambéing bananas
• 1 airtight jar of approximately 2 liters
• 1 Cutting board
• 1 Knife
• 1 tablespoon

The ingredients needed to concoct this tropical delight:

• 5 organic bananas
• 1 quality vanilla pod
• 3 tablespoons of brown sugar
• 5 cl of rum for flambéing
• 1.5 liters of Charette white rum

Follow these steps to make your own rum:

Peel and cut the bananas in half lengthwise. Fry them in a pan with a little butter until golden brown. Sprinkle the bananas with brown sugar to caramelize them. Once caramelized, drizzle them with 5 cl of rum and carefully flambé them. Let the bananas cool after flambéing.

Split the vanilla pod in half and scrape out the seeds.

Pour 1.5 liters of Charette white rum into the jar. Seal tightly and let it macerate for a month before tasting and adjusting the sugar if necessary. Maceration can continue for up to three months to intensify the flavors.

Questions about this recipe? Here are some answers to help you:

Choose ripe organic bananas for a richer, more natural taste.

Yes, but brown sugar adds a distinct caramelized flavor.

Choose Madagascar vanilla for its rich, deep aroma.

Flaming is essential for this recipe, as it brings a unique aromatic complexity.

One month is the minimum, but three months is ideal for a full infusion of flavors.

This recipe, best enjoyed in moderation, is a true journey for the senses. Enjoy!

The flame is the highlight of this recipe. Before serving, pour a small amount of the rum into a heatproof saucepan. Heat gently, then tilt the pan so that the steam reaches the flame of a lighter or matches.

You can also discover our other recipes for arranged rum:

• Strawberry Rum Arranged Recipe
• Pineapple Rum Recipe
• Vanilla Rum Recipe