September 2, 2013

Banana's Foster

We LOVE to make Banana's Foster. This delicious dessert is a tradition in Louisiana and in my family. The original recipe that I'll share is from Brennan's in New Orleans, the creator of Banana's Foster!! Banana's Foster was originally created because at the time, New Orleans was a central banana port, and there was a surplus of bananas. The chef was tasked with creating a dish to essentially, use up bananas. They named the dish after the the founders friend, Richard Foster.

Banana's Foster serves 4, cook time <10 minutes!
1/4 cup butter
1 cup  brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
1/4 cup dark rum (we used Bacardi Select)
4 bananas (cut in half, and then half again)
vanilla ice cream
long lighter

*TIP: The cooking for this recipe goes by VERY quickly. Have everything pre-measured and ready to be added. You don't want anything to burn!
1. Cut up the bananas and melt the butter on low heat.
2. Add the brown sugar and cinnamon to the skillet. Stir until melted.
3. Add the banana liqueur and bananas. The trick is to not overcook the bananas! You don't want soggy bananas.
4. Gently stir in the bananas and get them covered with the sugar mix.
5. After about a minute, add the dark rum, pouring it around the skillet. Immediately after pouring in the dark rum, (it warms very quickly), ignite the rum (you may need to tilt the skillet slightly to do so).
6. Once the flames have stopped, turn off the heat. Spoon and serve 4 pieces and sauce over 2 scoops of ice cream.
Enjoy this easy and quick dessert with friends and family!! More Cajun fun foods to come!

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