Bananas Foster
Ingredients
Instructions
- 1
Combine the butter, sugar, and cinnamon in a sauté or flambé pan. Cook over low heat, stirring until the sugar dissolves and syrup thickens slightly.
- 2
Place the bananas in the pan and sauté over medium heat until lightly browned, turning once. Sprinkle with cinnamon.
- 3
Add liqueur and rum to pan.
- 4
When the rum is good and hot, tip the pan slightly to ignite the rum, or use a stick lighter. Spoon flaming sauce over banana pieces until flame subsides.
- 5
Lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.
💡 Cook's Notes
Bananas Foster was created in 1951 by Brennan's chef Paul Blangé to promote New Orleans' role as the major port of entry for bananas arriving from Central and South America. The dish was named for Richard Foster, chairman of the New Orleans Crime Commission, a civic group working to clean up the French Quarter. Foster was a good friend to Owen Edward Brennan and a frequent customer at his restaurant. Today Brennan's flambées some 35,000 pounds of bananas each year for this world-famous dessert. **Variation:** Some recipes call for melting the butter until it begins to brown, and then sautéing the bananas to get a Maillard char on their surface before proceeding with the flambé. **Important:** Don't put cut bananas into boiling sugar syrup until toward the end. They soften too quickly, dissipate, and cloud up the caramel syrup.
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