Banana Flambée


Preparation info

  • Difficulty


  • Serves


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With the in-laws

Preparation time 5 minutes
Cooking time 10 minutes over gentle heat


  • 1 vanilla bean
  • 500 ml (17 fl oz/2 cups) rum
  • 6 ripe bananas
  • 6 tablespoons sugar


The night before, split the vanilla bean in two and scrape out the seeds, and macerate the bean and seeds in the rum.

Place the bananas on the barbecue, cook 5 minutes on each side (the skin will blacken and start to split).

Heat 200 ml (7 fl oz/approx ¾ cup) of the vanilla rum on the barbecue, flambé.

On each plate, open up the banana skin, sprinkle with sugar and flambéd rum.

Drink with: the rest of the vanilla rum over 2 ice cubes