Flambéed Bananas

Simple yet classic dessert from France: The Cookbook

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 6


85 g (3 oz) sugar
1 teaspoon vanilla extract
6 bananas
1 1/2 tablespoons rum


In a wide, shallow pan, bring the sugar, 250 ml (8 fl oz) water and the vanilla to the boil.

Peel the bananas, removing any fibres, and poach for 3 – 4 minutes in the syrup. Lift out the bananas carefully, using a slotted spoon to keep them whole. Reserve the syrup.

Arrange the bananas on a serving dish. Just before serving, add the rum to the syrup and reheat over a medium heat, without letting it boil.

Pour over the bananas and, keeping the serving dish well away from anything flammable and standing well back, very carefully touch a lighted match to the edge of the dish to ignite the rum. Serve while still flaming.


The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication. (Previously published as I Know How to Cook)

With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice.

The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn’t have to be complicated, heavy or too rich.