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A simple yet elegant Bananas Flambe dessert with caramelized bananas, warm citrusy liqueur, and a touch of fire for a dramatic finish. Perfect for impressing guests or treating yourself to a restaurant-worthy dessert at home.
Why You’ll Love This Recipe
This Bananas Flambé with Grand Marnier is a show-stopping dessert that’s surprisingly easy to make. The bananas caramelize beautifully in a rich, buttery sauce, while the citrusy notes from Grand Marnier add a bright, elegant touch.
This dessert holds a special place in my heart since my dad used to make it for us. Watching the flames dance in the pan felt like a bit of kitchen performance, and the rich, caramelized flavors always made it a family favorite. I love sharing it with my family and friends—it’s a timeless classic that never fails to impress!
You’ll also love our famous Banana Bars and Banana Cream Pie.
Table of Contents
- Why You’ll Love This Recipe
- Recipe Ingredients
- How To Make Bananas Flambe With Grand Marnier
- Is This Recipe The Same As Bananas Foster?
- Can You Taste The Alcohol In This Recipe?
- Variations & Optional Toppings
- Storage Instructions
- Recipe Tips
- FAQ’s
- Serving Suggestions
- More delcious recipes
- Bananas Flambe Recipe
Recipe Ingredients
These ingredients combine to create a delightful dessert that balances sweetness, citrus, and a touch of warmth from the flambé.
- Unsalted Butter: Provides a rich, creamy base for caramelizing the bananas.
- Light Brown Sugar: Adds sweetness and deepens the caramel flavor.
- Vanilla Bean: Infuses the dish with a fragrant, natural vanilla essence.
- Grand Marnier: A French orange-flavored liqueur that enhances the citrus notes and contributes to the flambé effect. You can substitute or complement the Grand Marnier with banana liquor for an extra layer of banana flavor.
- Kosher Salt: Balances the sweetness and enhances the overall flavors.
- Fresh Orange Juice: Introduces a fresh, tangy citrus element to the sauce.
- Ripe Bananas: The star of the dish; they become tender and caramelized when cooked.
- Dark Rum: Used to ignite the flambé, adding depth and a hint of smokiness.
- Ice Cream: Typically vanilla; serves as a cool, creamy complement to the warm, caramelized bananas.
See the recipe card for quantities.
How To Make Bananas Flambe With Grand Marnier
Prepare Orange Juice: Squeeze and strain the juice from one orange.
Melt Butter and Sugar: In a large skillet over medium heat, melt unsalted butter with light brown sugar and a split vanilla bean.
Stir until the mixture caramelizes.
Add Liquids: Remove the skillet from heat. Stir in Grand Marnier liqueur, freshly squeezed orange juice, and a pinch of kosher salt.
Cook Bananas: Return the skillet to medium heat. Place peeled, halved bananas cut side down into the caramel sauce.
Cook until they are glazed and golden.
Add bananas with a bit of caramel sauce to serving bowls and set aside.
Flambé: Remove the skillet from heat again. Add dark rum to the pan. Return to medium heat, warm briefly, then carefully ignite the rum to flambé.
Serve: Once the flames subside, spoon the bananas and sauce over servings of vanilla ice cream.
Is This Recipe The Same As Bananas Foster?
Not exactly! While both desserts feature caramelized bananas in a buttery, boozy sauce and are flambéed, Banana Flambé with Grand Marnier uses orange liqueur and fresh orange juice, giving it a bright, citrusy twist. Bananas Foster, on the other hand, is made with dark rum and often includes warm spices like cinnamon.
Can You Taste The Alcohol In This Recipe?
Only slightly. The flambé process burns off most of the alcohol, leaving behind a deep, complex flavor with subtle orange and vanilla notes. If you prefer a completely alcohol-free version, substitute the Grand Marnier with extra orange juice and a splash of vanilla extract.
Variations & Optional Toppings
Variations:
- Non-Alcoholic Version – Skip the Grand Marnier and replace it with extra orange juice and a splash of vanilla extract.
- Coconut Twist – Use coconut rum instead of Grand Marnier and serve with toasted coconut flakes.
- Chocolate Lovers – Drizzle with melted dark chocolate or add chocolate chips while the bananas are still warm.
- Nutty Delight – Add chopped toasted pecans, walnuts, or almonds for crunch.
- Spiced Banana Flambé – Sprinkle in cinnamon, nutmeg, or cardamom for a cozy flavor boost.
Optional Toppings:
- Vanilla ice cream (classic pairing!)
- Whipped cream for extra indulgence
- Caramel, butterscotch, or vanilla sauce for extra richness
- Toasted coconut flakes for a tropical touch
- Powdered sugar for a light dusting
- Crushed biscotti or graham cracker crumbs for crunch
Storage Instructions
- Refrigerate: Store leftover caramelized bananas in an airtight container in the fridge for up to 2 days.
- Reheat: Warm gently in a skillet over low heat or microwave in short intervals until heated.
- Freezing: Not recommended, as the bananas become too mushy when thawed.
- Make Ahead: Prepare the sauce in advance and store it separately, then reheat and add fresh bananas before serving.
My Pro Tip
Recipe Tips
- Use Firm, Ripe Bananas – Soft or overripe bananas will break apart too easily when caramelized. Choose ones with just a few brown spots for the best texture.
- Preheat the Pan Properly – Melt the butter and sugar until bubbly before adding the bananas to ensure perfect caramelization.
- Don’t Overcook the Bananas – Cook just until golden and softened; overcooking will make them mushy.
- Flambé Safely – Always tilt the pan away from you when igniting the alcohol. Use a long lighter or match for safety.
- Simmer Instead of Flambéing – If you prefer not to ignite the alcohol, let the Grand Marnier simmer for 1-2 minutes until the alcohol naturally evaporates.
- Enhance the Flavor – A little orange zest or a pinch of cinnamon can elevate the overall taste.
- Serve Immediately – This dessert is best enjoyed fresh while warm and caramelized!
FAQ’s
No, but flambéing enhances the flavor and creates a caramelized depth. If you prefer, you can simmer the alcohol until it reduces naturally.
Once flambéed, most of the alcohol burns off, but for a fully alcohol-free version, skip the Grand Marnier and use extra orange juice.
Besides the traditional gran mariner, you can use Cointreau, dark rum, or brandy to work well as substitutes.
Serving Suggestions
More delcious recipes
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Bananas Flambe Recipe
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons packed light brown sugar
- 1 vanilla bean, split lengthwise
- ¼ cup Grand Marnier
- Kosher salt
- 1 orange, juiced
- 3 ripe bananas, peeled, halved lengthwise and crosswise
- ½ cup dark rum
- Ice cream, for serving
Instructions
- Squeeze the orange and strain the juice.
- Melt the butter with the sugar and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the Grand Marnier, orange juice and a pinch of salt.
- Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
- Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it).
- Spoon the flaming sauce over the bananas.
- Serve with vanilla ice cream.
Notes
– Use ripe but firm bananas to prevent them from turning mushy.
– If you’re hesitant about flambéing, let the alcohol simmer for a minute until it evaporates naturally.
– For extra indulgence, sprinkle with chopped toasted pecans or drizzle with dark chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best recipe! My dad made it all the time growing up!