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Bananas Foster

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes6 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionFormal Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturesweet

Type of Dishdessert

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)

Instructions

  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.

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