Brennan’s Bananas Foster


As of this posting, Brennan’s website says that it is temporarily closed. It was at this old New Orleans restaurant that Bananas Foster was born. To learn more about the history of this dazzling, yet simple, dessert, read Jan C. Bradford’s article, New Orleans Desserts: Then and Now.

Making Bananas Foster tableside at the now shuttered Brennan's Restaurant. Photo by Bob Jagendorf , via Wikimedia Commons. www.jagendorf.com

Making Bananas Foster tableside at the now shuttered Brennan’s Restaurant. Photo by Bob Jagendorf , via Wikimedia Commons. http://www.jagendorf.com

 

Brennan’s Bananas Foster

  • ¼ cup ( ½  stick) butter
  • 1 cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup banana liqueur
  • 4 bananas, cut in half
  • Lengthwise, then halved
  • ¼ cup dark rum
  • 4 scoops, vanilla ice cream

Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Source: Brennan’s Website http://www.BrennansNewOrleans.com

Photo by extraface, via flickr and google advanced image search

Photo by extraface, via flickr and google advanced image search

 

photo by extraface, via flickr

photo by extraface, via flickr

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