Photo: Bananas Foster Recipe
Here?s an indulgent treat that?s long been a New Orleans favorite. This recipe easily can be cut in half, or doubled. And if you leave out the liqueur and rum, it?s a perfect dessert for the kids!
Ingredients
- 4 ripe bananas, peeled
- 4 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup banana liqueur
- 1/2 cup dark rum
- 1 pint Vanilla Ice Cream, recipe follows, or good quality store bought vanilla ice cream
Directions
Cut the bananas in half across and then lengthwise.
Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend into the caramel sauce. 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 and return to the heat.) 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 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and bananas, and serve immediately.
Vanilla Ice Cream:
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise
- 6 large egg yolks
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By shoffma99
Beaumont, TX
on May 25, 2012
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I've had a love affair with this ever since I took a trip with my parents to New Orleans when I was 12 and we ate at Brennan's on Royal St. Emeril's recipe is almost the same as Brennan's original recipe from 1951. The difference is 1/4 tsp less cinnamon and 1/4 less dark rum. I eventually lived in New Orleans for 10 yrs and would stop by Brennan's for a meal so wonderfully ended by an order of table-prepared Banana's Foster or most often make it at home over some Brown's Velvet ice cream. You can tweak the recipe a little if you want, but it is good as is. If you flambé it correctly, most of the alcohol is burned off and the flavor is left. Definitely leave in the banana liqueur and dark rum (Meyers?, but I would fall back to Brennan's 1/4 cup when being kid friendly.
By mhbug1_12088016
levittown, NY
on February 03, 2012
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I made this the kid friendly way for my children. They loved it.
The only thing I had to do since no liqueur was used was add 1/2 cup of water to the sugar mixture as it thickened up much too much.
By gregco123_12446607
miami beach, 48
on July 23, 2011
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good one Emeril! Quick and easy. 2 bananas is more than enough for two people.
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