Recipe Flambéed banana and coffee rum

Rhum banane flambée-café
Preparation time:
30 min
Community rating:


Number of persons: Several
  • 50 g white sugar
  • 50 g organic Costa Rican whole sugar
  • 1/2 yellow lemon
  • 3 bananas
  • 2 Papua New Guinea vanilla pods
  • 5 g roasted Arabica coffee beans (with fruity and slightly spicy notes)
  • 4 cl cane syrup
  • Rhum Blanc Agricole 50°.

Recommended products


1. Place the white sugar, wholemeal sugar, juice of 1/2 lemon, 2 split Papuan vanilla pods and beans and 5g coffee in a pan. Heat over a low heat and bring to a gentle boil.
2. When the caramel begins to form, add the bananas, halved lengthways. Leave to cook and caramelise on both sides.
3. Add 6 to 7cl of rum. Allow to heat slightly and set alight.
4. When the flames have gone out, pour into a Le Parfait Super 1L jar. Leave to cool.
5. Add the cane syrup, then make up to the top of the jar with the 50° Rhum Blanc Agricole. Close the jar and stir.
6. Store in a cool, dry place away from light and allow to stand for 6 months to 1 year before using.

Recipe suggested by Céline Giordani for Le Parfait. NON-CONTRACTUAL VISUAL.

Rate this recipe

Your vote has been saved, thank you!
Saving ...
An error has occured, please try again later.
An error has occured, please try again later.

Leave a comment

Please note, comments need to be approved before they are published.