Bananas Foster

Name: Bananas Foster
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 cups light brown sugar; 8 tbsp. unsalted butter; 1 ⁄ 2 tsp. kosher salt; 1 stick cinnamon, broken in half; 6 underripe bananas, halved lengthwise, and then halved crosswise; 3 ⁄ 4 cup dark rum; Vanilla ice cream, for serving

Serves
serves 4

MAXIME IATTONI

Bananas Foster

Created in 1951 at the legendary Brennan’s restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambeed in rum sauce has since become a dining-out classic. Get the recipe for Bananas Foster »

Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.

Ingredients

1 ¹⁄₂ cups light brown sugar
8 tbsp. unsalted butter
¹⁄₂ tsp. kosher salt
1 stick cinnamon, broken in half
6 underripe bananas, halved lengthwise, and then halved crosswise
³⁄₄ cup dark rum
Vanilla ice cream, for serving

Instructions

Step 1

Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambe, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambe, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

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