Published by Robert Rose
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.
Total Timeunder 30 minutes
OccasionFormal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturesweet
Type of Dishdessert
- 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)
Place ice cream in individual serving dishes and freeze.
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.
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