Summary

Ingredients

• 600 g banana (s), with peel
• 80 g suar, brown
• 70 g butter
• 5 cl Grand Marnier
• 2 orange (s), the juice it
• 1 orange (s), the grated peel
• 1 lime (s), the juice it
• mint
• 4 scoops ice cream (vanilla)

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Instructions

1. Peel the bananas and cut in half lengthways. Heat half of the butter in a pan and fry the bananas vigorously on both sides. Then take it off the stove.
2. In another pan, heat the remaining butter, add the orange peel and sugar and let it caramelize slightly. Top up with orange and lime juice and let the resulting sauce boil down for about 3 minutes.
3. Turn off the stove. Add the Grand Manier, hold the pan at a slight angle and ignite the sauce on the edge of the pan with a lighter. Cover with a pan lid or large flat plate until the flame has gone out. Immediately add the bananas with the butter to the sauce, heat again briefly.
4. In the meantime, put 1 scoop of vanilla ice cream on each dessert plate. Place the flambéed bananas over the ice cream balls, cover with the sauce and garnish with mint leaves.