Brennan’s Restaurant brought this old Creole dish to prominence by revising it. Ladled over vanilla ice cream, it is named for a favored guest. At breakfast, lunch or dinner, a grand finale of Bananas Foster adds more than a sparkle to the event.
From the pages of New Orleans Classic Desserts, by Kit Wohl
Brennan’s Bananas Foster
6 teaspoons ground cinnamon
1 tablespoon granulated sugar
6 tablespoons unsalted butter (3 ounces)
3 cups light brown sugar
6 whole bananas, peeled, halved lengthwise and quartered
1/3 cup dark rum
1/4 cup Crème de Banana (banana liqueur)
6 scoops vanilla ice cream, slightly softened
long fireplace matches
In a small bowl, combine the cinnamon, and sugar, mix thoroughly, and set aside.
In a flambé pan or a chafing dish, combine the butter and brown sugar. Mash together, then place the pan over medium heat. Stir with a wooden spoon until the sugar melts and the mixture caramelizes to a creamy, rich brown color. This process requires approximately 5 minutes.
Add the banana pieces to the pan, cut sides down and cook for approximately 1 minute. Place the rum in a large pre-warmed ladle and ignite with a long match. Drizzle the flaming rum into the pan.
Scatter the cinnamon-sugar mixture directly over the flame. As the flames die, pour the banana liqueur into a large, pre-warmed metal ladle and ignite with a long match. Drizzle the flaming banana liqueur into the pan and stir gently to combine all the ingredients. The flames will quickly go out.
Immediately place one scoop of ice cream in each of six saucer style champagne glasses or bowls. Spoon some of the banana mixture on top, and plenty of the pan juices. Serve immediately.
Variations: Substitute any soft fruit for this dish that has a correspondingly flavored liqueur-peaches, pears, apricots or berries.
Note: Please use extreme caution when flaming a dish. A fire extinguisher must be nearby.