đ FlambĂ©ed banana with chocolate from the plancha
Deel
đ FlambĂ©ed banana with chocolate from the plancha
A wonderfully simple BBQ dessert where the banana is cooked in its peel on the plancha. The chocolate melts into the warm banana, and the whole is finished with a touch of liquor for a spectacular flambé.
Ingredients â per person
- 1 ripe but firm banana
- 3 to 4 squares of dark or milk chocolate
- A shot of rum, cognac, whiskey or Cointreau
- Optionally a pinch of cinnamon
- Vanilla ice cream
- Optional: chopped nuts or shredded coconut
Preparation
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Prepare everything in advance
Make sure the banana, chocolate, liquor, and all garnishes are ready. A flambéed dessert cooks quickly, so you want to have everything at hand. -
Score the banana
Leave the banana in its peel. With a sharp knife, make a lengthwise incision through the peel and a small bit of the fruit. Do not cut completely through the banana. -
Add chocolate
Gently pry open the incision and insert the chocolate pieces between the peel and the banana. Optionally, you can add some cinnamon. -
On the plancha
Place the banana peel-side down on the hot plancha. Cook for about 5 to 8 minutes. The peel will darken and the fruit will become wonderfully soft, while the chocolate melts completely. -
Flambé
Remove the banana from the hottest zone of the plancha for a moment. Pour a small shot of rum, cognac, whiskey, or Cointreau over it and carefully flambé. Let the flame extinguish naturally. -
Serve
Place the warm banana on a plate and serve with a scoop of vanilla ice cream. Optionally, garnish with chopped nuts, shredded coconut, or a little extra melted chocolate.
đ„ Tip for the perfect banana
Use a ripe, but still firm banana. This way, the fruit becomes soft and sweet without falling apart. By cooking the banana in its peel, it stays beautifully juicy and also gets a delicious lightly roasted flavour.
Caution when flambéing: use only a small amount of strong liquor and never pour it directly from the bottle near an open flame.
