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Backpacker Magazine – August 2009
Desert Recipe: Bananas Flambé
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Tags:
- Trail chef |
- Food & nutrition |
4 bananas
1/2 cup brown sugar
1/2 cup rum
1 stick butter, cut into pieces
1/4 cup cognac
Slice bananas lengthwise and cut into one-inch pieces. Place butter and banana chunks in a shallow pan over medium heat. When butter is mostly melted, add brown sugar and simmer for five to eight minutes (go longer for a softer result). Add rum. Want more alcoholic bananas? Turn off the heat now. For a milder buzz, simmer for another two minutes. Drizzle cognac over the bananas, then light with a Bic and serve.
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READERS COMMENTS
And a word of caution with flambé recipes, don't use a Teflon pan. Teflon gives off a variety of toxic gases when it burns, including the infamous WWI gas, Phosgene -- granted the pan has to be near temps of 700 degrees for Phosgene. But other less toxic gases are produced around 400
degrees.
Probably didn't ignite because it was either a low proof rum, too cold, or both. The flash point(wiki it) for Ethanol (drinking alcohol) is 55.4 °F. So 100 proof rum and higher should ignite in temperatures greater then 60 degrees with no problem! A wind screen from your camp stove may help too.
This rich desert was perfect for rebuilding our energy on a 9 day backpacking trip through Yoho, Kooteny, Banff, Mount Assinaboine and Kananaskis. It tasted great however I was not able to get it to light on fire. Even so, it still was tasty. I am going to try it again on a trip to Jasper this weekend and hopefully it will spark!
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