Bananas Foster

Bananas Foster was created by chef Paul Blange for Brennan's Restaurant in New Orleans. It was named for a patron, Richard Foster.

• 2 ounces butter
• 1 cup brown sugar
• 1/2 teaspoon of cinnamon
• 2 ounces banana liqueur
• 4 bananas, cut in half lengthwise and then in half crosswise
• 2 ounces dark rum
• vanilla ice cream (to serve)

METHOD

Combine butter, sugar and cinnamon in a skillet over low heat and stir until sugar dissolves. Watch heat and stir almost constantly to prevent mixture from burning.

Add banana liqueur. Add bananas and cook until they soften and start to brown. Next, add rum and tip pan slightly so the flames ignite the rum. (This is known as flambéing). After flames subside, place four pieces of banana over vanilla ice cream and spoon some of the sauce over them.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Mark Vogel

back to "new orleans classics"

back to ice cream page

 

top of page