Brennan's Bananas Foster

Brennan's Bananas FosterRecipe
Becky Luigart-Stayner

Chef John Turenne at Yale notes that this bananas foster recipe, a hit in every class, was created at New Orleans's Brennan's Restaurant in the 1950s. For best results, be sure to use firm, ripe bananas.

Yield:

4-6 servings

Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 10 Minutes
Total: 10 Minutes

Ingredients

4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
Dash of ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream

Preparation

Cut bananas in half crosswise, then lengthwise. Melt butter in a large skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon.

Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down. Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.