Bananas Foster

Name: Bananas Foster
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 ⁄ 2 cup dark brown sugar; 2 tbsp. unsalted butter; 1 ⁄ 4 tsp. ground cinnamon; 2 tbsp. crème de banana liqueur; 2 bananas, peeled and halved lengthwise, then crosswise; 2 tbsp. white rum; 2 scoops vanilla ice cream

Serves
serves 2

Paul Blange, then chef at Brennan’s Restaurant in New Orleans, created this concoction in 1951, in honor of his friend Richard Foster, owner of the Crescent City’s Foster Awning Company. Though it has become known as a classic dessert, the dish was originally served as a special during a Brennan’s breakfast promotion.

Ingredients

¹⁄₂ cup dark brown sugar
2 tbsp. unsalted butter
¹⁄₄ tsp. ground cinnamon
2 tbsp. crème de banana liqueur
2 bananas, peeled and halved lengthwise, then crosswise
2 tbsp. white rum
2 scoops vanilla ice cream

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Instructions

Step 1

Put sugar, butter, and cinnamon into a medium heavy-bottomed skillet and heat over medium-low heat, stirring often with a wooden spoon, until sugar and butter melt and sauce becomes smooth, 3–4 minutes. Add banana liqueur and stir well.

Step 2

Add bananas, cut side down, to skillet and cook, spooning sauce over them frequently, until bananas begin to soften and edges begin to brown, about 10 minutes. Gently turn bananas and cook on second side for 1 minute more. Add rum and heat for 5 seconds, then carefully ignite sauce with a kitchen match. When flames die out, remove skillet from heat.