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Banana Foster
Created by: Howcan Team
Ingredients
- 4 ripe bananas, sliced
- 1/2 cup of unsalted butter
- 1 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 1/4 cup of dark rum
- 1/4 cup of banana liqueur
- Vanilla ice cream (optional, for serving)
Instructions
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat.
- Stir in 1 cup of brown sugar and 1/2 teaspoon of cinnamon until the sugar is dissolved and the mixture is bubbly.
- Add the sliced bananas to the skillet and cook for 2-3 minutes, stirring gently to coat the bananas with the caramel sauce.
- Carefully add 1/4 cup of dark rum and 1/4 cup of banana liqueur to the skillet. Tilt the skillet slightly to ignite the alcohol with a long lighter. Be cautious as the flames may shoot up, and keep a lid nearby to smother the flames if necessary.
- Allow the flames to subside and continue to cook for another 2-3 minutes until the sauce thickens slightly.
- Serve the Banana Foster immediately over vanilla ice cream, if desired. Enjoy!
Bananas Foster is a classic New Orleans dessert that originated in the 1950s at Brennan's Restaurant. Created by Chef Paul Blangé, it was named after Richard Foster, a friend of the restaurant's owner. This decadent dish features ripe bananas sautéed in a buttery, sugary, and rum-infused sauce, served over vanilla ice cream. The dish is often flambéed tableside for a dramatic presentation. Today, the best versions of this dessert can still be found in New Orleans, particularly at Brennan's, where it remains a beloved specialty. The key to a perfect Bananas Foster lies in using ripe, firm bananas and high-quality rum for a rich, caramelized flavor.
20 min
4
300 calories
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