Brennan's Bananas Foster
This recipe creates the classic Bananas Foster dessert, featuring sliced bananas caramelized in a rich sauce of butter, brown sugar, and cinnamon, then flambéed with banana liqueur and dark rum. It's quickly prepared and served warm over vanilla ice cream for a spectacular finish.
Equipment
- 1 Large Skillet or Sauté Pan Heavy-bottomed for even heat distribution
- 1 Measuring Cups/Spoons
- 1 Wooden Spoon or Heatproof Spatula For stirring and turning
- 1 Lighter or Long Matches For the flambé process
- 4 Serving bowls For ice cream and bananas foster
Ingredients
Main
- 1/4 cup butter 1/2 stick
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Instructions
- In a large, heavy-bottomed skillet over medium heat, melt the butter until it begins to foam.
- Stir in the brown sugar and cinnamon. Cook, stirring constantly, until the sugar is fully dissolved and the mixture forms a rich, bubbling sauce.
- Carefully add the banana liqueur to the sauce and bring it to a gentle simmer.
- Place the banana halves into the skillet, cut-side down, and cook for about 1-2 minutes until slightly softened and warmed through, carefully turning once.
- Pour the dark rum into the skillet, ensuring it's evenly distributed over the bananas and sauce.
- Carefully ignite the rum with a long match or lighter. Stand back as the flames rise. Gently tilt the pan to allow the alcohol to burn off, ensuring all the rum is incorporated.
- Once the flames subside (this indicates the alcohol has burned off), remove the skillet from the heat.
- Immediately spoon the warm bananas and sauce over individual scoops of vanilla ice cream in serving bowls.
- Serve at once to enjoy the delightful contrast of warm and cold.
Notes
For perfect Bananas Foster, choose ripe but firm bananas; overly soft ones will disintegrate. Heat the banana liqueur and dark rum slightly in a separate pan before adding to ensure a more consistent and safer flambé. Always have a lid nearby to smother flames if needed, and ensure good ventilation. Avoid overcooking the bananas; they should be just tender, not mushy. A pinch of sea salt added to the butter and brown sugar mixture will beautifully balance the sweetness. Serve immediately over a high-quality vanilla bean ice cream. For an elevated touch, consider a whisper of fresh orange zest in the sauce or a sprinkle of toasted pecans for textural contrast.