Bananas Foster is a classic New Orleans dish with a showmanship quality, plus it’s a fun dessert people can do both at a restaurant and at home. It’s a really simple recipe, but it tastes great and combines classic flavor.
- 4 tablespoons salted butter
- 1/4 cup brown sugar
- 2 sliced organic bananas
- 2 teaspoons organic cinnamon
- 2 tablespoons banana liqueur
- 1/4 cup dark rum/whiskey
- 2 large scoops vanilla bean ice cream
- 1 On a medium heat, using a small skillet add brown sugar, stirring continuously for a few seconds.
- 2 Add the banana liqueur and cook until sauce starts to bubble. P
- 3 ull the skillet away from the stove; add the rum and flambé by tilting the pan into the fire. If you have an electric stove you can flambé using a grill lighter or long match.
- 4 Cook the sauce until it starts to bubble. This should take about 3 to 4 minutes. It should have the consistency of maple syrup and look like a dark caramel.
- 5 Note: Do not walk away. Stir consistently.
- 6 When the sauce is almost down add the butter and allow it to slowly incorporate into the sauce. The butter is a finishing technique which as richness and creaminess to the sauce. If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
- 7 For the ice cream:
- 8 Pre scoop your ice cream ahead of time. Place scooped ice cream on in a bowl uncovered in the freezer 1 hour prior to serving. This will keep the ice cream from melting to fast from the warm sauce.
- 9 Presentation:
- 10 In a medium size white bowl place a large scoop of ice cream directly in the middle. Arrange the bananas around the ice cream in, 4 pieces per bowl or 2 ½ if making 2 servings. This sauce goes well on Vanilla Bean Ice Cream and almost all of your favorite holiday deserts.