Bananas Foster

Dificulty: medium, Serving: 4, Preparation time: 15 minutes,
What we need: large frying pan, lighter or match

Bananas Foster is a New Orleans (and worldwide) favorite. It was created in 1951 by chef Paul Blange of Brennan's Restaurant in New Orleans, and named for Richard Foster, a friend of the owner and frequent customer of the restaurant.


Ingredient Note: Below is the classic Brennan's recipe. I like to modify it a bit by adding a pinch of ground nutmeg, lowering the brown sugar to 3/4 cup, and increasing the rum to 1/2 cup.


  1. Cut the bananas lengthwise, then cut each half in half crosswise.
  2. Melt the butter, brown sugar, and cinnamon (plus optional nutmeg, if using) over low heat. Cook, stirring, until sugar is fully dissolved.
  3. Stir in the banana liqueur, then add the bananas. Cook until bananas soften and begin to brown (about 3 minutes).
  4. Carefully add the rum. Cook until the rum is heated, then carefully tilt the pan to ignite the rum.
  5. When the flame dies, carefully lift the bananas out of the pan. Place 4 sections on top of each scoop of ice cream, spoon sauce over the top, and serve immediately.