“Bananas Foster” originated in 1951 at famous Brennan’s Restaurant in the French Quarter. Traditionally served as a dessert, the dish is flambéed tableside, then served over vanilla ice cream. The traditional New Orleans recipe has become a favorite breakfast, served over belgian waffles, at Ashton’s Bed and Breakfast.
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 cup brown sugar (dark preferred)
- ½ teaspoon cinnamon
- ¼ cup banana liqueur
- 2 bananas*
- ¼ cup good rum
Instructions
- Peel bananas and cut in quarters, half lengthwise, then halved
- Combine butter, brown sugar, and cinnamon in a flambé pan or low-sided skillet. Place pan over medium heat and cook, stirring until the sugar dissolves
- Stir in the banana liqueur, then add the bananas
- When the banana sections begin to soften and brown, carefully add the rum. Once the rum gets hot and the alcohol is evaporating, tip the pan carefully to ignite the rum vapors.
- Continue stirring until the flames subside.
- Spoon the bananas and sauce over prepared belgian waffles and serve immediately.
* Makes 2 servings over waffles, pancakes, or french toast as breakfast. If serving as dessert, use four bananas and serve over four scoops of vanilla ice cream.