Email to Cat      

Bananas Foster

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"This creation of Brennan's is not only widely served around New Orleans, but in upscale restaurants almost everywhere in the world I've traveled. It was developed because the Brennans had close friends in the banana business. They asked the restaurant's first chef, Paul Blangé, to come up with something. Boy, did he ever! Although the dessert is classically prepared and flamed at the table, there's no reason it can't be done without the show."

List of Ingredients

◦  1 cup light brown sugar
◦  ½ stick (4 Tbsp) butter
◦  4 ripe bananas
◦  2 Tbsp banana liqueur (optional)
◦  1 tsp cinnamon
◦  ½ cup dark rum (80 proof maximum)
◦  4 large scoops vanilla ice cream


Recipe

Melt the sugar and butter together in a large, flat skillet over medium heat, stirring frequently.

Peel the bananas and slice them in quarters - first lengthwise, then across. When the sugar and butter have melted together and begun to bubble, add the bananas and sauté until tender. Add the banana liqueur, if using, and sprinkle with cinnamon.

Add the rum and ignite in the pan (if you like, and if you're prepared for the possibility of a flare-up). Carefully spoon the sauce over the bananas until the flame burns out. Serve immediately over ice cream with lots of sauce.


Serves 4