Bananas Foster
"Flambéed desserts have long illuminated historic New Orleans restaurant dining rooms with their showstopping flames. The most famous of these French Creole classics is bananas Foster, created in 1951 by chef Paul Blangé at the now-legendary Brennan's Restaurant. This luscious creation, traditionally prepared tableside, features sliced bananas flambéed with rum and banana liqueur. Although Hurricane Katrina heavily damaged Brennan's, the restored restaurant is back in business and continues to enchant diners with its signature dessert, the most-requested dish on the menu."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 6 tablespoons unsalted butter
- 3⁄4 cup firmly packed dark brown sugar
- 3⁄4 teaspoon cinnamon
- 4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)
- 1⁄4 cup dark rum
- 1 teaspoon vanilla extract
- vanilla ice cream, for serving
directions
- In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon.
- Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes.
- Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.
- In a small cup, stir together the rum and vanilla.
- Turn off the burner, then add the rum mixture to the banana mixture.
- Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan.
- Stand as far back from the pan as possible, keeping your face and hands away from the pan.
- The flame will be a faint blue but will be very hot.
- It should extinguish in 5 to 10 seconds.
- Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.
- Scoop vanilla ice cream into individual bowls.
- Spoon some of the bananas and sauce over the ice cream, dividing evenly.
- Serve immediately.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
