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.



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