Brennan's Bananas Foster

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: 8 servings (serving size: 1/4 cup ice cream, 2 banana pieces, and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 51.4g
  • Fiber: 2.1g
  • Cholesterol: 18mg
  • Iron: 0.7mg
  • Sodium: 74mg
  • Calcium: 79mg

Ingredients

  • 4 medium bananas
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup crème de banane (banana liqueur)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup dark rum
  • 2 cups vanilla low-fat ice cream

Preparation

  1. Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
  2. Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.
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