Bananas Foster – Flambé
A rich, decadent dessert to impress dinner guests or a small group party. The dish originated in New Orleans in the early 1950s and is very easy to prepare.
If you have never flambéed before, try this method (away from open heat). It is safer and everyone will be much more at ease. [Adapted from the “Brennan” recipe]
Bananas Foster – Flambé
A rich, decadent dessert to impress dinner guests or a small group party. The dish originated in New Orleans in the early 1950s and is very easy to prepare.
If you have never flambéed before, try this method (away from open heat). It is safer and everyone will be much more at ease. [Adapted from the “Brennan” recipe]
Cooking Instructions
- 1
Slice the bananas in half. Then slice each halved banana lengthwise. Set aside.
- 2
Melt the butter in a small mid-sized deep skillet pan over medium heat. Stir in the sugar and cinnamon.
- 3
Mix this and heat until the sugar dissolves. Stir in the banana liqueur and add the bananas. [Substitute rum if banana liqueur is not available]
- 4
Sauté for a minute, then turn the banana pieces over for another minute. The pieces will become soft and lightly browned.
- 5
Remove the pan to a countertop (or table-side). Carefully add the rum and swirl with a spoon.
- 6
Using a long-reach lighter, ignite the ingredients. Do not disturb the pan. [Hoo-hah moment] The flame will go out fairly quickly (10-15 seconds).
- 7
Return the pan to the heat, warm for 1-2 minutes while attending to the ice cream. Spoon the sauce with the banana pieces next to the ice cream and serve immediately.
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