Flaming Bananas Platanos Flameados Recipes

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MEXICAN BANANAS FLAMBE WITH ICE CREAM (PLATANOS FLAMEADOS)



Mexican Bananas Flambe With Ice Cream (Platanos Flameados) image

For best effect use a chafing dish and flambe at the table. Otherwise be quick from the stove to the table (don't trip) dim the lights and voila, ooohs and ahhs from everyone. Very luscious dessert and wonderful with the cold ice cream and the hot sauce. Romantic too!

Provided by Bergy

Categories     Frozen Desserts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 scoops vanilla ice cream (1 Pint)
4 bananas, peeled, cut lengthwise and into thirds
1/4 cup butter or 1/4 cup margarine
1/4 cup raw sugar
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons Kahlua
1/4 cup light rum

Steps:

  • Put scoops of Ice cream in four dishes and keep in the freezer until serving.
  • Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar.
  • Add Orange juice & Lime juice.
  • Cook stirring frequently until the sauce has thickened 6-8 minutes.
  • Add Kahlua.
  • Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly.
  • Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble).
  • Pour rum over the hot banana mixture, immediately ignite (use a long match).
  • Stir with long handle spoon until flame subside.
  • Place bananas around the ice cream and spoon sauce over all.
  • Serve immediately.

Nutrition Facts : Calories 401.6, Fat 15.9, SaturatedFat 9.9, Cholesterol 46.3, Sodium 113, Carbohydrate 54.5, Fiber 3.4, Sugar 40, Protein 2.9

FLAMING BANANAS



Flaming Bananas image

Easy, tasty very impressive dessert. Prepare this dessert in front of your guests it only takes a few minutes from start to enjoying it The secret to igniting the rum is to just have it warmed not boiled or you will evaporate all the alcohol and it won't ignite. This is a Mexican dessert and if from Better Homes & Gardens "Cooking Mexican". It is perfect served over Vanilla Ice Cream but you may have it on it's own

Provided by Bergy

Categories     Dessert

Time 19m

Yield 6 serving(s)

Number Of Ingredients 9

6 firm ripe bananas, peeled, bias cut (Apprx 3 cups)
3 tablespoons fresh lemon juice
1/4 cup butter or 1/4 cup margarine
1/3 cup brown sugar, tightly packed
1/3 cup fresh orange juice
1 tablespoon fresh lime juice
3 tablespoons coffee liqueur
5 tablespoons rum
vanilla ice cream (optional)

Steps:

  • Measure everything out ahead of time.
  • Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside.
  • Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice.
  • Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy.
  • Add bananas, gently stir and just heat through-3 minutes.
  • Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table.
  • Heat rum in a small skillet over low heat - only warm it.
  • Remove from heat and at the table ignite it and pour the flaming rum over the bananas.
  • Immediately serve over Vanilla Ice cream or on it's own - Enjoy.

Nutrition Facts : Calories 280.9, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 61.5, Carbohydrate 43.9, Fiber 3.1, Sugar 30.4, Protein 1.5

PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)



Plátanos Horneados con Crema y Queso (Baked Banana With Crema and Cheese) image

This recipe for baked plantains shines for its simplicity. This is also a great dish to make on the grill. Place the unpeeled bananas on the cooler side of the grill.

Provided by Enrique Olvera

Categories     Dessert     Plantain     Banana     Quick & Easy     cookbooks

Number Of Ingredients 3

6 heirloom bananas or small plantains, ripe but not black, unpeeled
1 cup (230 g) crema or crème fraîche
1 cup (120 g) crumbled queso fresco

Steps:

  • Preheat the oven to 400°F.
  • Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.

RICE PUDDING WITH FLAMING BANANAS



RICE PUDDING WITH FLAMING BANANAS image

Categories     Dessert

Number Of Ingredients 17

1 quart milk
1/2 cup uncooked long-grain white rice, plus 2 tablespoons
Pinch salt
1/2 cup sugar, plus 1 tablespoon
2 egg yolks
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3/4 cup heavy cream
2 tablespoons dark rum
6 tablespoons butter, diced
1/3 cup light brown sugar
4 small bananas, peeled and sliced 1/4-inch-thick
2 tablespoons banana liqueur
Confectioners' sugar, for garnish
Ground cinnamon, for garnish
Cinnamon sticks, for garnish

Steps:

  • Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour. Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

FLAMING BANANAS (PLATANOS FLAMEADOS)



Flaming Bananas (Platanos Flameados) image

From Mexican Cooking Class Cookbook.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 8

4 large scoops rich vanilla or coffee ice cream (about 1 pint)
10 ripe finger bananas or 4 regular size bananas
1/4 c butter
1/4 c piloncillo (mexican brown sugar)
1/2 c fresh orange juice
2 Tbsp fresh lime juice
2 Tbsp kahlua
1/4 c golden rum

Steps:

  • 1. Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
  • 2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
  • 3. Melt butter in 10-inch skillet over medium high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
  • 4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
  • 5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
  • 6. Place warm bananas around ice cream; spoon sauce over top. Serve immediately.

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