Bananas Foster

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Bananas Foster at Brennan's Restaurant, New Or...

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In the 1950’s the famous New Orleans Brennen’s Restaurant chef Paul Blangé created this decadently tasty goody and named it after one of the New Orleans biggies: Richard Foster.

½ stick unsalted butter (1/4 cup)
1 cup brown sugar
½ tsp cinnamon
¼ cup banana liqueur
4 bananas, quartered: in half crosswise , then lengthwise
¼ Cup dark rum
8 scoops vanilla ice cream

You will want a good non-stick skillet for this as it really makes a sticky mess. Get the butter melted but not overly hot and add the brown sugar and cinnamon. Using low heat stir gently until the sugar dissolves. You may need to up the heat a bit if things are not working right, but don’t go much at a time. Stir in the banana liqueur and then place the bananas in the pan and scoop liquid up over them. Cook gently until the bananas soften. Remove from the fire and pour the rum carefully over everything. Place back on the heat and strike a stick lighter to flame the rum. If you are practiced and/or gutsy and/or just nuts then you can get the flame by just tilting the skillet over the burner. This is also likely to make a large mess – so I usually just use a stick lighter.

When the flames go out then scoop four pieces of banana and ¼ of the juice over each bowl of ice cream. Be sure to use a really good grade of French Vanilla the first time you try this. After that – just be guided by your own decadent taste buds.

This must be made and served immediately. It will not keep for any time at all. If you want to be really impressive get out your chafing dish and make it at the table (or get your butler to do it). {{Herself Sez: O Bunter, Where Art Thou?}}

This serves four. It is totally rich and delicious. It is not very difficult to make nor is it really all that expensive. Banana liqueur is not terribly expensive. Hercule Poirot drinks it before dinner in Hickory Dickory Dock, but that really is a bit much for me and I tend to reflect Chief Inspector Japp’s attitude about it.

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