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.
- Cut the bananas lengthwise, then cut each half in half crosswise.
- Melt the butter, brown sugar, and cinnamon (plus optional nutmeg, if using) over low heat. Cook, stirring, until sugar is fully dissolved.
- Stir in the banana liqueur, then add the bananas. Cook until bananas soften and begin to brown (about 3 minutes).
- Carefully add the rum. Cook until the rum is heated, then carefully tilt the pan to ignite the rum.
- 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.