Flambeed Banana Split (Banana Split Flambada)


So somebody gave me this idea of making a banana split. “OK!” I told myself.

But since a banana split by itself is something so simple (essentially “No recipe is necessary”), I decided to make my own unique Banana Split version.

Forget the fresh banana.  Although I love this fruit very much, for my version I am flambeing. :) Yes,  this is a French technique, but the warm bananas remind me of our fried bananas, besides adding a complexity and sauciness that our fried bananas don’t have.

To incorporate a real Brazilian flair (and my own touch) into this American dessert, I am serving it with a popular, comforting flavor:  coffee ice cream as well as vanilla ice cream!   Excuse me while I swoon!

If you are not a fan of coffee, you can replace the coffee ice cream with other ice cream flavors [e.g. vanilla, dulce de leche, chocolate, caramel, or caramel machiatto (Starbucks has a great one)].

To complement the flavor as well as for decoration, I am drizzling my Banana Split with both a dulce de leche (Doce de Leite) sauce and a chocolate sauce, as well as adding a chocolate top decoration for extra beauty. :):) I made it in a way that although this is mostly a cold treat, it’s still comforting. 😉

Well, I hope you enjoy it as much as I did… I did not eat it, I devoured it… Yes, I have indulged myself, and up until the moment when I step on the scales, I won’t “regret” it.  Honestly, if I am going to eat a dessert, it had better be  good enough to make up for the extra hour of exercise that it will necessitate.  Don’t you agree?!


Flambeed Banana Split

Serves 3

(Segments: From My Table To Yours and Brazilian Inspired as well)

For the Bananas Flambe


3  tablespoons unsalted butter

1/4  tablespoons packed light brown sugar

1/8 teaspoon ground cinnamon

1  vanilla bean, split lengthwise

1/2 cup freshly squeezed orange juice, strained

A pinch of Kosher salt

3 almost-ripe bananas, peeled, halved lengthwise and crosswise

1/4 cup cognac, brandy, or dark rum


In a large skillet over medium heat, melt the butter.  Stir in the sugar, and continue stirring until it dissolves.  Add the cinnamon and the vanilla bean. Cook, stirring constantly, until the sugar caramelizes (1-2 minutes).  Remove from heat and stir in the orange juice and a pinch of salt.

Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes.  Remove from the heat and divide the halves into 3 bowls.

Add the brandy to the pan and return to medium heat (NB: in order avoid a fire, please add the cognac/brandy/rum away from the stove flame and then return the pan to the stove).  Warm for a few seconds without stirring, then carefully tilt the pan or use a lit match near the sauce so that the brandy ignites.  Let cook until the flame disappears. Spoon the sauce over the bananas.  Top with the ice cream; then, with the dulce de leche sauce, and a drizzle of the chocolate sauce or syrup.  Garnish with whipped cream and the chocolate top decoration. Serve immediately.  Enjoy!

For the Ice Cream

9 scoops of coffee ice cream, homemade or store-bought (3 per bowl)**

** For this recipe, the coffee ice cream can be replaced with other ice cream flavors (e.g. vanilla, dulce de leche, chocolate, caramel, or caramel machiatto). For homemade recipes: Mango Ice Cream w/ Condensed Milk and Sweet Cream-and-Guava Ice Cream.

For the Dulce de Leche Sauce

( Adapted from ‘The Brazilian Kitchen’ cookbook, page 149)

Yield: About 1 cup


1/2 cup milk

1/4 cup heavy whipping cream

1 tablespoon unsalted butter

1/2 cup store-bought dulce de leche, at room temperature


In a heavy-bottomed saucepan, combine the first 3 ingredients and bring to a boil over high heat.  Let boil for 60 seconds and remove the pan from the heat.  Then, add the dulce de leche and whisk until smooth.

Return the pan to the stove.  Over high heat, whisk the sauce constantly until it reaches a full boil.  Reduce the heat to medium and cook for about additional 3 to 5 minutes, whisking constantly until the sauce thickens and becomes creamy.

Let cool down for about 10 minutes and spoon over the ice cream (1 tablespoon per scoop).

For the Chocolate Sauce

** Drizzles of a store-bought chocolate syrup or homemade chocolate ganache (recipe follows)


3-4 tablespoons heavy cream

2 ounces good semi-sweet chocolate chips


Cook the heavy cream and the chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  Let cool down a bit and drizzle over the ice cream already topped with the dulce de leche sauce.

For the Garnishes

Whipped cream, for serving

Any Chocolate Top Decoration e.g. shaved chocolate or Caramel Belgian Chocolate Thins.


Receita em Português:


Banana Split Flambada

Serve 3

Para Flambar as Bananas


3 colheres de sopa de manteiga sem sal

1/4 xícara de chá de açúcar mascavo

1/8 colher de chá de canela em pó

1  favo de baunilha, horizontalmente dividido ao meio

1/2 xícara de chá de suco fresco de laranja, coado

Uma pitada de sal

3  bananas quase maduras, descascadas e cortadas ao meio no sentido horizontal

1/4 xícara de chá de conhaque ou rum

Modo de Preparo:

Numa frigideira grande sobre fogo médio, derreta a manteiga. Adicione o açúcar e mexa até que se dissolva. Acrescente a canela e o favo de baunilha. Deixe cozinhar, mexendo, até que o açúcar caramelize (1 a 2 minutos). Remova do fogo e despeje o suco de laranja e uma pitada de sal.

Retorne a panela ao fogo médio, adicione as bananas e doure (1 a 2 minutos). Remova do fogo e divida em 3 pratos fundos pequenos.

Adicione a bebida e retorne a panela ao fogo médio (para evitar incêndio, a bebida alcóolica deverá ser acrescentada à panela fora do fogo). Acenda um fósforo próximo ao molho da panela e deixe cozinhar até que a chama se extinga. Despeje o molho sobre as bananas. Coloque as bolas de sorvete por cima, depois despeje a calda de doce de leite por cima e uns fios da calda de chocolate. Decore com chantilly e wafers de chocolate. Sirva imediatamente.

Para o Sorvete

9 bolas de sorvete de café (3 por prato)**

** O sorvete de café poderá ser substituído por outro sabor, como por exemplo: Baunilha, Sopassa, Doce de Leite, Caramelo ou Chocolate. Para a receita de sorvetes caseiros: Sorvete de Manga com Leite Condensado e Sorvete de Nata-Goiaba.

Para a Calda de Doce de Leite

(Receita adaptada do livro ‘The Brazilian Kitchen’, página 149)

Rendimento: Aproximadamente 1 xícara de chá


1/2 xícara de leite

1/4 xícara de creme de leite de caixinha

1 colher de sopa de manteiga sem sal

1/2 xícara de chá de doce de leite enlatado, à temperatura ambiente

Modo de Preparo:

Numa panela de fundo grosso, misture os 3 primeiros ingredientes e deixe levantar fervura sobre fogo alto. Deixe ferver por 1 minuto e remova do fogo. Depois, adicione o doce de leite e mexa até que fique macio.

Retorne a panela ao fogo. Sobre fogo alto, mexa constantemente até levantar fervura. Reduza o fogo para médio e cozinhe por mais 3 a 5 minutos, mexendo constantemente até engrossar e ficar cremoso.

Deixe esfriar por uns 10 minutos e regue o sorvete (1 colher de sopa por bola de sorvete).

Para a Calda de Chocolate

** Compre pronta ou siga a seguinte receita:


3-4 colheres de sopa de creme de leite de caixinha

57 gramas de chocolate meio-amargo picado

Modo de Preparo:

Cozinhe os 2 ingredientes no microondas em um refratário por 1 minuto. Mexa bem e retorne ao microondas por mais 30 segundos, mexendo e retornando ao microondas de 15 em 15 segundos até que o chocolate esteja completamente derretido. Deixe esfriar um pouco e despeje uns fios sobre o sorvete já regado com a calda de doce de leite. Decore com o chantilly e o wafer ou raspas de chocolate. Sirva imediatamente.

Para a Decoração


Wafer de Chocolate ou Raspas de Chocolate


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