Bananas Foster

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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.

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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.

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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.

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This is easy to prepare and simply WOWs your guests. The only downside is that you need to spend some time on the treadmill after indulging in this. But, it's definitely worth it.

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This was so delicious. Fairly easy to make too.

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This was extremely simple to make and I could not believe how delicious it was!

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Wonderful!!

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I have made this recipe numerous times and its always a crowd pleaser (what flaming dessert isnt? I almost always do half bananas and half pineapple because my husband isnt a fan of bananas and the pineapple is just as delicious. I dont usually use the banana liqueur and maybe only 1/3 of a cup of rum. For those of you having trouble getting it to flame, you have to light it *immediately* after pouring in the rum, make sure you shake it every few seconds too. By doing this not only will you get the crowd pleasing flame but you will cook off all the alcohol. Ive never had mine turn out tasting like alcohol.

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This is a very good recipe. If you like a heavy alcohol taste make it as is. If you want a subtle alcohol taste, cut the alcohol by half. My guests, especially the non-heavy drinkers, prefer it with less alcohol.

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I've been served bananas foster at a number of different restaurants over the years, this is as good as any I've had. I served it at a dinner party and my guests loved it...the table-side flambe is also a real crowd pleaser !!