Bananas Foster from Brennan’s Restaurant, New Orleans

1/4 cup butter
1/2 cup light brown sugar, firmly packed
4 ripe bananas, peeled and split lengthwise
1/8 tsp cinnamon
1/2 cup white rum
1/4 cup banana liqueur (creme de banana)
1 pint vanilla ice cream or 1 cup sweetened whipped cream

Melt butter and brown sugar in a skillet (a chafing dish if you want to be fancy). Add bananas in a single layer and saute’, turning once, until tender – about 5 minutes.

Sprinkle with cinnamon. Remove from the heat and pour in the rum and liqueur. Tilt pan towards the flame or use a lighter to ignite the alcohol fumes. Carefully baste the bananas until the flame goes out.

Serve at once with vanilla ice cream or sweetened whipped cream.

Makes 4 servings.