Bananas Foster
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon unsalted butter
- 2teaspoons dark brown sugar
- 1banana, peeled, halved lengthwise and crosswise
- Cinnamon
- 1teaspoon banana liqueur
- 1ounce light rum (80- to 90-proof)
- Vanilla ice cream, for serving
Instructions
Step 1
Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.Step 2
Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.Step 3
Serve warm banana pieces and sauce over vanilla ice cream.