Prep 10 mins
Cook 5 mins
For the Cajun luncheon. Along with your gumbo, maybe serve coleslaw, some nice crusty bread or cornbread and bread pudding with a vanilla or brandy sauce or bananas foster with vanilla ice cream. Bananas Foster
- 1⁄2 cup brown sugar
- 1⁄4 cup unsalted butter
- 3 -4 bananas, peeled and sliced length-wise
- 1 teaspoon cinnamon
- 1⁄3 cup dark rum
- 2 tablespoons banana liqueur
- 1⁄2 gallon French vanilla ice cream (good quality)
- In small pan, mix rum and banana liqueur and gently warm it. Melt butter and sugar in a medium non-stick frying pan.
- (This can also be done in a chafing dish for table side preparation) add bananas and saute until tender (DO NOT OVERCOOK) about 2-3 minutes.
- Sprinkle with the cinnamon.
- Pour the rum/liqueur mixture over the bananas and flame- Serve with the vanilla ice cream.
It is rich! It is wonderful! One of my favorite special occaision desserts!
So delicious!! I've never made this before and thought it would look impressive if I lit something on fire. I made two batches, one for the kids, and one for the adults. With the kids' batch I made the mistake of flipping the bananas over so they would be coated all over but that made the bananas too mushy. Since we had so many adults I only had room for a 1/2 a banana each and we all agreed it wasn't enough. If I didn't have company over I would have been licking the bowl!
Wow!!! If I could rate this more than 5 stars I would. Great instructions. No more than 3 minutes sauteing the bananas. Bananas came out perfectly. Used dark brown sugar. Used coconut rum and golden rum instead of banana liqueur and dark rum. It flamed up nicely. What an outstanding compliment to the seafood gumbo at my New Orleans themed Super Bowl Party! Bonus, the Saints won! Can't wait to do this again for Mardi Gras.