Original Bananas Foster
It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | ounces |
liqueur
banana |
|
| 4 | each |
bananas
cut in half lengthwise and then in half crosswise |
*
|
| 2 | ounces |
dark rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 2.5 | ml |
cinnamon
|
|
| 57.8 | ml/g |
liqueur
banana |
|
| 4 | each |
bananas
cut in half lengthwise and then in half crosswise |
*
|
| 57.8 | ml/g |
dark rum
|
Directions
Combine the butter, sugar and cinnamon in a skillet over low heat and stir until the sugar dissolves.
Watch the heat and stir almost constantly to prevent the mixture from burning.
Add the banana liqueur.
Add the bananas and cook until they soften and start to brown.
Next, add the rum and tip the pan slightly so the flames ignite the rum. (This is known as flambéing).
After the flames subside, place four pieces of banana over vanilla ice cream and spoon some of the sauce over them.
