A true New Orleans showstopper, Bananas Foster is as dramatic as it is delicious. Tender bananas are bathed in a buttery brown sugar sauce laced with cinnamon, nutmeg, and rum—then flambéed for a touch of tableside magic. Served over scoops of creamy vanilla ice cream, this warm, caramelized dessert captures the spirit of Southern hospitality and makes an unforgettable finale to any meal.
INGREDIENTS:
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 firm-ripe bananas, peeled and sliced lengthwise
1/4 cup banana liqueur
1/2 cup dark rum
1 pint high-quality vanilla ice cream
METHOD:
In a large skillet, melt the butter over low heat. Add the brown sugar, cinnamon, and nutmeg, stirring until the sugar dissolves and the mixture becomes smooth and glossy.
Place the banana halves in the skillet. Pour in the banana liqueur and half the rum. Cook for about 3 minutes, turning the bananas once, until they begin to soften and take on a light golden color.
Carefully add the remaining rum. Tip the pan slightly to ignite the alcohol, or light it with a long match while off the heat. Gently shake the pan to baste the bananas with the flaming sauce until the flame subsides.
Arrange two banana halves on each dessert plate and top with a scoop of vanilla ice cream. Spoon the warm sauce generously over the ice cream and serve immediately.
SERVING SUGGESTIONS:
- Add a sprinkle of toasted pecans or shaved dark chocolate before serving.
- For a non-flambé version, simply simmer the sauce an extra minute to let the alcohol cook off.
- Try serving over pound cake or waffles for a decadent brunch.
YIELD: 4 servings
