Banana Flambada
servida com calda à base de açúcar e laranja e sorvete de creme.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Premium Feature
Cinema Reserva Cultural Niterói
Premium Feature
Flambéing, the technique of igniting alcohol in cooking, gained popularity in French cuisine in the 19th century. It's often attributed to Henri Charpentier, a chef who supposedly invented Crêpes Suzette by accident when a dessert preparation flambéed. Banana Flambada, while a variation, likely shares a similar timeframe of adoption, capitalizing on the dramatic presentation and enhanced flavors that flambéing provides. The combination with tropical fruit and citrus notes hints at culinary influences from regions with access to these ingredients.
Premium Feature
Banana Flambada, while originating in French culinary techniques, has become a popular dessert served worldwide, often associated with special occasions and a touch of theatrical flair. Its simplicity and adaptability make it a common feature in restaurants and home kitchens alike.
Presentation
The flambéing process itself is a visual spectacle, often performed tableside to impress diners. The blue flames momentarily engulfing the dish create a dramatic and memorable experience.
Celebratory Dessert
Due to the perceived sophistication and showmanship involved, Banana Flambada is often chosen as a dessert for celebrations, anniversaries, or special dinners.
Global Adaptation
The recipe lends itself to various adaptations, using different types of alcohol (rum, brandy, whiskey), spices (cinnamon, nutmeg), and ice cream flavors to suit local preferences.
Premium Feature
Banana Flambada is a delightful blend of sweet, caramelized, and slightly boozy flavors, complemented by the refreshing citrus notes and creamy coolness of the ice cream.
The dominant flavor is the sweet, soft banana, enhanced by the caramelization from the sugar and butter. The orange-based syrup adds a bright citrus counterpoint, cutting through the richness. The rum or brandy, ignited during the flambé, imparts a subtle boozy warmth and a deeper caramel flavor. Finally, the vanilla ice cream provides a cool, creamy contrast that balances the warm, intensely flavored banana.
Premium Feature
Banana Ripeness
Use ripe but firm bananas. Overripe bananas will become too soft and mushy during cooking. Slightly green bananas may not caramelize properly.
Alcohol Selection
Choose a high-proof alcohol for the flambé, such as dark rum or brandy (at least 80 proof/40% ABV). Lower-proof alcohol may not ignite properly. Measure the alcohol before adding it to the pan. Do not pour directly from the bottle over an open flame.
Flambéing Safety
Turn off the heat before adding the alcohol to the pan. Use a long-handled lighter or match to ignite the alcohol. Be prepared for a brief, intense flame. Keep a lid nearby in case the flames become too high.
Orange Syrup Consistency
The orange syrup should be thick enough to coat the bananas but not so thick that it becomes sticky. Adjust the cooking time or add a little water to achieve the desired consistency.
Ice Cream Temperature
Serve the Banana Flambada immediately with chilled ice cream. The contrast between the warm bananas and cool ice cream is essential to the dish's overall appeal.
Premium Feature
Explore additional Sobremesas dishes and restaurants
Explore SobremesasDiscover top dining spots and culinary experiences in Niterói.
Explore NiteróiLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil