Flambéed Bananas with Rum

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The fresh cream served with these bananas provides a delicious contrast to the hot newly cooked fruit; it also helps to cool them down. For best results, choose bananas that are slightly under-ripe; they should be a little green at the stalk end.


  • 6 bananas
  • juice of ½ lemon and a little grated


Peel the bananas and cut in half lengthways. Place cut side down in a well-buttered fireproof baking dish and sprinkle with the lemon juice. Blend the sugar and spices and sprinkle over the bananas.

Dot with the butter and place under a hot grill for about 5 minutes, or Until the bananas are golden and soft and the sugar has melted. Baste the bananas occasionally with the juices in the