Recipe by Pepina Rae
This recipe is from the famed Brennan's Restaurant in New Orleans, Louisiana. It is one Brennan's most famous and most popular desserts. You just don't get any better than this!!
Top Review by carolily531
Cook the bananas untii they carmalize. Don't rush adding the liquor! Then don't rush to flame it. If you flame too soon, you'll get a very high flame. This isn't necessary. Wait until most of the alcohol has volatilized, then flame. They used to do this at the table in restaurants and on cruise ships. No more. TOo dangerous in the wrong hands. Bon Appetit!! This is a delightful dish.
- 4 tablespoons butter
- 3 1⁄2 tablespoons brown sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons banana liqueur
- 4 bananas, cut in half, then halved lenghwise
- 1⁄4 cup rum
- 4 scoops vanilla ice cream
Directions See How It's Made
- Melt butter over an alcohol burner in a flambe pan or attractive skillet.
- Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes.
- Place the halved bananas in the sauce and sauté until soft and slightly browned.
- Add the rum and allow it to heat well, and then tip the pan so that the flame from the burner causes the sauce to light. Wait until the rum gets hot, so that you get a good flame after its ignited. Allow the sauce to flame until it dies out, tipping the pan with a circular motion to prolong the flaming.
- Carefully lift the bananas out of the pan and place four pieces over each portion of ice cream, and then spoon the hot sauce from the pan over the top.
- This can be prepared over a stove burner.