- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Made famous by Brennan’s Restaurant in New Orleans in the 1950s. It is still served up today at their “typical” New Orleans breakfast. This is my version.
- 6 scoops vanilla ice cream
- ¼ cup unsalted butter (50 mL)
- ¾ cup packed dark brown sugar (175 mL)
- ½ cup banana-flavored liqueur (125 mL)
- 1 tsp vanilla extract (5 mL)
- 3 bananas, quartered
- ½ cup light rum (125 mL)
- ½ tsp ground cinnamon (2 mL)
1. Place ice cream in individual serving dishes and freeze.
2. In a large skillet, melt butter over medium heat. Add brown sugar and cook, stirring, until it forms a thick paste. Add banana liqueur and vanilla and cook, stirring well, until heated through, for 3 minutes.
3. Add bananas and cook, basting bananas with butter mixture until coated and hot, about 2 minutes. Add rum and ignite with a match. Carefully sprinkle with cinnamon and cook, shaking pan gently, until flames go out, about 3 minutes. Spoon bananas and sauce over ice cream. Serve immediately.
© 2007 George Geary
Note from Cookstr's Editors
Nutritional information is based on using 3 cups of vanilla ice cream.