Ingredients
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 4 ripe bananas, peeled and cut lengthwise into halves
- 1/4 cup banana liqueur
- 1/2 cup dark rum
- 1 pint vanilla ice cream
Directions
Melt the butter in a large skillet over medium heat. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and banana liqueur and cook on both sides until the bananas start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match.) Shake the pan back and forth, basting the bananas, until the flame dies.
Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan and place 2 halves on the ice cream. Spoon the sauce over the ice cream and serve immediately.
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By cardiofit1966_1...
Dallas, TX
on November 15, 2011
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I don't like the taste of alcohol, but this was very good. I did make a mistake and added the banana liquor and the dark rum at the same time, so it didn't flame. To solve this problem, I brought it to a low boil and reduced it until it was thicker.
By rbren1992_10627054
New Orleans, LA
on June 28, 2008
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Growing up my grandfather would always tell my how this dish was invented everytime we made it. Bananas Foster was first made down in New Orleans at Brennan's on Royal St. The story of how the dish was invented is a fun and catchy one which resembles the dish itself. While growing up when I was little, I always loved going to my fathers restaurant. Over all the great memories I always think of cooking Bananas Foster and watching that huge flame fly up when you add the rum. This dish is fun to make and great to eat too.
By j12k73-foodnetw...
Minneapolis, MN
on March 27, 2008
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Since I hadn't had Bananas Foster prior to making this recipe, I chose not to buy the banana liqueur -- which was only available in a large bottle at one store I checked. I did use the rum it calls for, although not the dark variety.
I was not able to get the pan to flame. Perhaps this was because there was a lower concentration of alcohol without the banana liqueur. Or, maybe the rum I used wasn't as high proof as the dark kind. The rum flavor was barely detectable after cooking. I didn't mind this, however, because I don't like the flavor of rum. I made the recipe because I love the flavor of banana.
The bananas had a very delicious, natural flavor; however, the combination of the bananas and the vanilla ice cream is what makes this recipe a winner. If you don't like regular bananas then you probably won't like this dessert.
I would definitely like to make this recipe again -- with the banana liqueur. It's very quick and easy to make.
Read all 23 reviews