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American, Southern
Bananas Foster

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Makes 6 servings

Ingredients

  • 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)

Directions

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.

 

Nutritional Information

Nutrients per serving (% daily value)

438kcal (22%)
116mg (12%)
6mg (9%)
144mcg RAE (5%)
402mg
30mg
3g
50g
49mg (16%)
9g (47%)
15g (23%)
2g
59g
64mg (3%)
0mg (3%)
 

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