Bananas Foster 2
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The famous original version of this dessert was created at Brennan's restaurant in New Orleans. Measure out all the ingredients before you start.
This makes a dramatic dessert to serve when cooked at the table in a chafing dish. Make sure that the ice cream is very hard or it will melt too fast when you add the hot bananas and syrup.
The bananas may be served without the ice cream. You can substitute sliced fresh pineapple for the bananas.
INGREDIENTS
4 tablespoons butter (1/2 stick), cut into small pieces
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
4 firm, ripe bananas, peeled and cut in half lengthwise
1 tablespoon lemon juice
1 pint very hard vanilla ice cream
2 tablespoons banana or orange liqueur such as Cointreau or curacao
1/2 cup dark rumMelt the butter in a 12-inch skillet over moderate heat, then stir in the sugar and cinnamon. When the mixture is bubbly, add the bananas and lemon juice. Cook for 3 or 4 minutes, spooning the syrup over the bananas. The bananas should not overcook and become mushy.
Spoon the ice cream into 4 dessert dishes.
Add the banana liqueur and rum to the skillet, and heat for about 5 seconds. Avert your face, and light the syrup with a match. When the flame dies, serve the bananas over the ice cream.
Makes 4 servings