Flambéd bananas topped with orange-flavored caramel sauce Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

PORTIONS : 2

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ORGANIC INGREDIENTS

Bananas:

  • 2 ripe bananas, peeled
  • 30 ml (2 tbsp) dairy-free margarine *
  • 30 ml (2 tbsp) maple syrup
  • 5 ml (1 tsp) of vanilla extract
  • 15 ml (1 tbsp) orange juice, freshly squeezed
  • 30 ml (2 tbsp) dark rum

Orange caramel sauce:

  • 15 ml (1 tbsp) maple syrup
  • 65 ml (1/4 cup)  canned soy cream or coconut milk *
  • 15 ml (1 tbsp) orange juice, freshly squeezed
  • 2.5 ml (1/2 tsp) organic orange zest
  • 2.5 mL (1/2 tsp) vanilla extract

PREPARATION

Bananas:

  1. In a large skillet, melt the margarine, add the maple syrup and the vanilla extract then bring to a boil.
  2. Brown the bananas on both sides over medium-high heat, turning them gently using a flat spatula.
  3. Pour the orange juice on top of the bananas, then the rum, and flambé (see Tip). turn off heat when the flame is out.
  4. Gently place the bananas on a serving plate and keep them warm.

Orange caramel sauce:

  1. Pour the maple syrup into the pan used to flambé the bananas and scrape the juices accumulated at the bottom.
  2. Add the soy cream (or coconut milk), orange juice and zest and vanilla extract.
  3. Reduce the sauce over low heat until thickened, stirring constantly with a whisk.
  4. Pour over the bananas and serve.
Flambéd bananas topped with orange-flavored caramel sauce Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe.

The sun of Martinique on your plate!

TIP

Flambéed bananas is easy. It only takes a few details to be successful. First of all, for safety reasons, it is absolutely necessary to turn off the vent. Pour the measure of rum over the bananas then flambé using a lighter. The bananas will be ready when the fire is out.

* If you are not following a diet that excludes dairy products, you can replace dairy-free margarine with butter and soy cream with cooking cream.