Bananas foster is a 1950’s dessert from New Orleans which chefs like to make modern with various “improvements.” After trying many of the modern twists, we still like the original recipe better which was created at New Orleans’s Brennan’s Restaurant in the 1950’s. For best results, be sure to use firm, ripe bananas. It is quick, simple and fun.
- 4 medium bananas
- 1/4 cup butter
- 1 cup packed brown sugar
- 1/4 cup crème de banane (banana liqueur)
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark rum
- 2 cups vanilla low-fat ice cream
Preparation
Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.