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Bananas Foster
Created by: Howcan Team
Ingredients
- 4 ripe bananas, sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark rum
- 1/4 cup banana liqueur
- 1/4 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat.
- Add 1 cup of brown sugar and 1/2 teaspoon of ground cinnamon to the skillet, stirring 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, allowing the flames to subside naturally. Be cautious when working with an open flame.
- Once the flames have subsided, stir the bananas and sauce until the alcohol has evaporated, about 2-3 minutes.
- Remove the skillet from the heat and stir in 1/4 teaspoon of vanilla extract.
- Serve the Bananas Foster immediately over scoops of vanilla ice cream.
- Enjoy!
Bananas Foster is a classic New Orleans dessert that originated in the 1950s. Created by Chef Paul Blangé at Brennan's Restaurant, 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 boozy sauce made from brown sugar, cinnamon, banana liqueur, and dark rum. The mixture is then flambéed tableside for a dramatic presentation. The dish is often served over vanilla ice cream, creating a delightful contrast of warm and cold, sweet and boozy flavors. Today, the best versions of Bananas Foster can still be found in New Orleans, particularly at Brennan's Restaurant. The key to nailing this dish is achieving the perfect balance of caramelization, sweetness, and a hint of rum. For a fun twist, some chefs also incorporate additional flavors like nutmeg or orange zest.
20 min
4
300 calories
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