Flambeed bananas are a very popular traditional dessert in several Latin American countries, known for their sweet flavor and special preparation technique where the rum is set alight while cooking. This dish has its roots in the combination of native ingredients from the region with culinary techniques brought by European colonizers. In different countries, this dessert goes by different names, such as "plátanos flameados" in Mexico, "plátanos al ron" in Venezuela, and "plátanos en llamas" in Colombia. Its origin is related to the need to use ripe fruit in a delicious and simple way, and today it is a favorite in homes and restaurants to finish any meal with a flourish.
How to prepare Flambeed Bananas
Take 2 ripe bananas, but not soft ones, and cut them in half, then slice them open lengthwise.
Melt a few tablespoons of butter over medium heat.
Add 2-3 tablespoons of brown sugar and mix.
Add the bananas.
Cook until they are quite hot and begin to soften.
Flip the bananas and let them cook for 30 more seconds.
Add rum to taste and move it around the pan a little.
Let it thicken slightly, remove from the heat, and serve.
