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    Bananas Foster


    This is as close as I can get to the dessert that is served for breakfast at Brennon’s, a New Orleans restaurant. It is great to make it in a chafing dish, and serve it flaming.

    6 ripe bananas, very thinly sliced
    6 tablespoons butter
    6 tablespoons sugar
    1/3 cup cognac, warmed
    Vanilla ice cream

    Saute bananas in the butter, sprinkling them with the sugar, until the brown and caramelize a little and get crispy. Flame them with the cognac and spoon over vanilla ice cream.
    The banana has a totally different flavor and texture when cooked this way.


 

 

 

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