Bananas Foster
Bananas flambéed in buttery rum sauce and served over vanilla ice cream.
- Serves
- 6
Directions
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In a large skillet placed over medium heat, add butter and brown sugar. Stir to melt and combine.
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Add the vanilla and cinnamon, stir until just combined.
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Gently toss the banana halves in the butter mixture, flipping a few times to cook until softened.
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ON A GAS STOVE TOP: Carefully pour the rum over the bananas and sometimes, the rum will catch fire from the stove’s flames. This is OK but be sure to lift the skillet off the flame and shake it around, basting the bananas in flaming rum until the heat subsides.
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Chef’s Note: If the alcohol does not ignite from the burner, have a stick lighter handy to light the rum.
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ON AN ELECTRIC STOVE TOP: Have a long match or stick lighter ready to light the rum. Pour the rum over the bananas and use the lighter to ignite the rum and shake the skillet around, basting the bananas in flaming rum until the flame goes out.
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Chef’s Note: Igniting the alcohol is not required. You can just toss the bananas in the buttery rum sauce until soft.
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Serve with vanilla ice cream.
From Shawnie's class “Taste of New Orleans”
