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Bananas flambé with rum

platanos flameados


The cuisine of Martinique is what is known as Creole and an essential part of the culture and traditions of the island. Typical dishes include stuffed crabs, poulet boucané and colombo (chicken curry), without forgetting the famous assiette créole (black pudding). local, cod fritters, salad).

Fruits and vegetables are also an important part of Martinique cuisine. Bananas from the French Antilles are well known for their quality and flavor, in fact you have to go to the Banana Museum in the village of Sainte Marie! I have never been to a museum of this type and you, tell me. We will also accompany our meal with rhum agricole. This is a style of rum originally distilled from freshly squeezed sugar cane juice. And we will make a simple recipe with it and the bananas that we obtained from the visit to the plantation

lista de ingredientes martinica


Bananas flambé with rum


4 bananas,

50 g of butter,

50 g of cane sugar,

1 glass of rum,

1 lemon,


cinnamon powder




Peel and cut the bananas lengthwise. We put the butter in a frying pan and when it is very hot we add the bananas. Meanwhile, heat the rum separately in a saucepan without letting it boil. Combine the bananas, sugar, lemon juice, nutmeg and cinnamon, let them brown over low heat, when the bananas reach a caramel color we serve the hot rum on top.

Share the photo of your dish on @pirealidadalternativa Facebook and tell me how it turns out. I love to know if you were able to prepare it and share it with your people!

I want to thank Fabiola Ruiz Bedolla, our Mexican Sign Language interpreter and her entire team of collaborators, as well as a very special thank you to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IPPLIAP. Thank you for joining this project and to all of you for making it possible! Until next time.


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