This week conversations have been popping up left and right about Bananas Foster! I had some recently at an event in New Orleans and I can't stop dreaming about it! It's a New Orleans dessert created in 1951 at Brennan's Restaurant, made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Preparation of the dish is often made into a table side performance as a flambe'. mmmmm Happy Thursday! xoxo, Julie
ORIGINAL BANANAS FOSTER f/ Brennan's website
•¼ cup (½ stick) butter
•1 cup brown sugar
•½ teaspoon cinnamon
•¼ cup banana liqueur
•4 bananas, cut in half lengthwise, then halved
•¼ 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. 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.