- serves 4
Bananas shipped to the Port of New Orleans flavored boundless Creole desserts. This star-studded favorite honored Owen Brennan’s pal, Dick Foster, who served as vice chairman of the Vice Committee that cleaned up the French Quarter during the 1950s. The show-stopper is justifiably No. 1 in the hearts and appetites of legions of our guests.
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 6 tbsp light or dark rum, divided
- 4 ripe bananas, peeled, sliced lengthwise and halved again into quarters
- 1/2 tsp ground cinnamon
- 4 scoops vanilla ice cream
- In a flat sauté pan or medium skillet, add butter, sugar and 2 tablespoons rum; cook over medium-high heat while stirring to melt.
- Add bananas; use a table fork to lightly prick bananas while cooking.Sauté about 1 minute, or until bananas start to soften.
- Carefully tilt pan towards you to get the top half of pan hot, then remove the pan from heat. Pour remaining 1/4 cup rum over bananas.
- To flambé bananas, carefully ignite rum by either tilting pan towards flame on the range or cautiously lighting with a long taper match.
- Gently shake flaming pan with one hand and sprinkle cinnamon over the flame with another hand. This makes the cinnamon sparkle and glow.
- When flames die out, immediately spoon bananas and sauce over ice cream.
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