Prep 10 mins
Cook 15 mins
A beautiful finale to cool your palate after enjoying a generous serving of SEAFOOD GUMBO-NEW ORLEANS STYLE. The Bananas Foster recipe appeared in Spring/99 issue of Gusto Manazine, compliments of Brennan's Restaurant, New Orleans. Double recipe to serve 8-10 persons.
- 1⁄4 cup butter
- 1 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 4 bananas, cut in half,lengthwise,and then halved
- 1⁄4 cup dark rum
- 1⁄4 cup banana liqueur
- 4 scoops vanilla ice cream
- In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
- Add bananas, stirring gently until bananas begin to soften and brown.
- Carefully add rum and liqueur, cooking until rum is hot.
- Tip pan slightly and ignite rum.
- When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.
This dessert is so easy and so wonderful. It is the perfect ending to any meal. When I really want to be bad I add some roasted chopped pecans, but it doesn't need any additional ingredients. I wish I could give it more than *5* stars.
I made this sans liquor and flambe for the girls as a special dessert tonite. You should have seen their eyes! :-o They may never eat 'plain' bananas again, lol. I can't wait to fix this for dh (maybe one night with your Seafood for Two, mmmm!)...we first had Bananas Foster for an anniversary dinner over a decade ago and he still talks about it. Boy is he going to be surprised! (And if the girls thought it was an interesting way to fix bananas before, wait 'til they seem them go up in flames!!!!)
My DH has made this for me several times. It tastes absolutely heavenly! The sauce is rich and buttery tasting and has a slight kick to it. If there is sauce left over, my DH likes to eat it over waffles the next morning.