With the complementary flavors of bananas, rum and caramel, this recipe is a real must try. This is an elegant and exquisitely simple dish after a spicy or rich meal to cleanse the palate and finish off a lovely dinner. To make this recipe, you need about two small bananas to a person. Here, the bananas are flambéed in butter and rum topped with grapes, pistachios, and pine nuts and served with a scoop of vanilla ice cream and caramel syrup.

This desert recipe is simple to prepare but extra caution should be taken when flambéing the bananas as the flare up is possibly dangerous. Keep a fire extinguisher ready if you want to be extra cautious. When done right banana flambé makes an exciting presentation and will liven up the end of the party. Visit: free video recipes

Peel and clean the bananas by removing all the strings on the fruit. Be careful not to bruise the bananas as they easily tend to discolor after being exposed to air for a while. You don’t need to slice the bananas lengthwise into two since this recipe uses the small variety. It is best to peel and prepare them just before cooking in the pan over the stove. A heavy skillet or cast iron is recommended to use to allow the temperature, which should be set to medium high heat, to be evenly distributed and prevent the butter from burning.

Wait for the butter to bubble slightly before adding the bananas. Sauté the bananas until they turn a gorgeous golden color. Using two spatulas gently flip them over to brown all sides. Carefully pour the rum over the bananas to flambé. You can flambé the bananas in two ways. One is by shaking the pan, which should cause the alcohol to ignite. Take extra care and always keep your face and body at arm’s length from the fire and the pan. If this way does not work, tip the pan slightly so that the flame from the stove catches the fumes from the alcohol. If this still does not work, you can use a long match or a mini kitchen blowtorch. The safest way to flambé the bananas is with the use of the blowtorch.