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Bananas Foster
Desserts

This is originally from Brennan's Restaurant in New Orleans and is an all-time favorite of many. When I made it for company the first time, Jay went out and bought a huge bottle of banana liqueur, so now I'll have no problem making it often!
 

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise and then halved
1/4 cup dark rum
4 scoops vanilla ice cream
 

 
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat on top of the stove (if you don't have a gas stove, you can use an alcohol burner). Cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, life the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Oops, I'll have to make it again soon so I can take a picture!


Dorothy & Jay Harris - Copyright 2004-2010
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