Banana Foster
Submitted by era
Classic Bananas Foster with brown sugar, butter, cinnamon, rum, and brandy flambéed over vanilla ice cream. This legendary New Orleans dessert comes together in just 20 minutes.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minBorn in New Orleans in 1951 at Brennan’s Restaurant, Bananas Foster is the dessert that put tableside flambé on the map.
Bananas get heated in a bubbling sauce of butter, brown sugar, cinnamon, and a pinch of cloves. Then rum, brandy, and crème de banana go in and the whole thing gets set ablaze. The flames burn off the alcohol and leave behind a caramelized, boozy sauce that pools around cold vanilla ice cream.
It takes 20 minutes, serves 6, and guarantees a round of applause.
Kitchen Tips
- Use bananas that are ripe but still firm enough to hold their shape in the hot sauce
- Warm the rum and brandy slightly before adding to the pan. They ignite more easily at a warmer temperature
- Remove the pan from the burner before adding the alcohol, then tilt the pan slightly toward the flame to ignite, or use a long match
- Serve immediately while the sauce is still warm and the ice cream is just starting to melt into it
Ingredients
Directions
Split and slice bananas into small pieces. Melt butter over low heat, add sugar, spices and creme de banana (if used) and bring to a boil. Heat bananas in sauce and pour brandy and rum over mixture, then ignite. Serve over vanilla ice cream after flames subside.
Serves 6 (use 6 scoops ice cream for one scoop person, 12 scoops for 2 per person).
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