Bananas Foster
A classic New Orleans dessert featuring caramelized bananas flambéed with rum and banana liqueur, served over vanilla ice cream with a warm butter-brown sugar sauce.
4 servings
10 min
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Ingredients
- •2 whole bananas, peeled
- •1 tablespoon fresh lemon juice
- •2 tablespoons unsalted butter
- •¼ cup dark brown sugar
- •⅛ teaspoon ground cinnamon
- •2 tablespoons banana liqueur
- •¼ cup white rum
- •1 pint vanilla ice cream
Cooking Instructions
- 1.
Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
5 min
- 2.
Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
3 min
- 3.
Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
2 min
