← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
american-masala American Masala
by Suvir Saran
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
nigella-express Nigella Express
by Nigella Lawson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?