Banana Flambe with California Pistachios and Shredded Coconut


Suggested Wine Pairing: Braccheto d’Asti or California Late Harvest Viognier


4 servings



1/4 cup / 55 g butter

1/2 cup / 110 g packed light brown sugar

1/2 tsp / 1 g Chinese five-spice powder

2 tbsp / 15 g crushed California pistachios

2 tbsp / 30 g fresh orange juice, divided

1 tbsp / 5 g orange zest

1/2 tsp / 1 g grated ginger 

1-1/2 tsp / 5 g vanilla extract


2 firm ripe bananas, peeled and sliced lengthwise then crosswise



3 tbsp / 45 g grain alcohol


Vanilla ice cream

2 tbsp / 15 g crushed California pistachios

2 tbsp / 10 g shredded coconut

1 tsp / 5 g toasted sesame seeds


In a wok or saute pan, melt butter over medium heat. Add sugar, Chinese five-spice, pistachios and one tablespoon / 15 g orange juice; cook until sugar is dissolved. Add orange zest, grated ginger, vanilla extract and remaining orange juice; cook for 15 seconds.  Add bananas; cook until soft.

Drizzle grain alcohol over bananas and flambe.

To serve, place one to two scoops ice cream in individual serving bowls.  Add a few banana slices with sauce on top of ice cream. Sprinkle with pistachios, shredded coconut, and sesame seeds. Serve immediately.

Equipment, smallware and tools: Wok or saute pan, spatula, or wooden spoon, paring knife, ice cream scooper, micro zester, grater, cutting board, Chef’s knife, and serving bowls.

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