Brennan's Bananas Foster
photo by Jonathan Melendez
- Ready In:
- 1⁄4 cup butter (1/2 stick)
- 1 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1⁄4 cup dark rum
- 4 scoops vanilla ice cream
- Combine the butter, sugar and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
Delicious! So simple to make and is a nicely different topping for ice cream. The rum really doesn't need to cook as it will evaporate and then you won't get an ignite. Just remember to remove it from the burner before you add the rum and ignite it or there could be a fire. Otherwise very safe. Made by a Saucy Senorita for ZWT5
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A fantastic recipe for Bananas Foster that had everyone begging for more! I used Meyer's Dark Rum and subbed a pinch of cardamom for the cinnamon as I was out of cinnamon, also added a squeeze of fresh lime and it was gorgeous. Thanks momaphet! Made for the April 2009 Cooking with Spirits event in the cooking photos forum.