We will make some dessert today. A delicacy with bananas. And something very easy to make. Few ingredients but a great recipe. Delicious.
2 ripe bananas
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon cinnamon
½ cup rum
Some vanilla ice cream
First we will have to melt the butter. We will do this in a frying pan on low heat. We will add the sugar little by little. It is very important to stir continuously. When the butter and the sugar are well mixed, we will add the cinnamon and half the rum. We will mix well and then we will add the bananas. We will cook the bananas. Do this always on low heat. Cook the bananas till they are tender.
Now we will heat the rest of the rum in another pan. Then we will pour it onto the pan with the bananas. Flame the rum very carefully.
Then serve it with vanilla ice cream. And just enjoy!
The original New Orleans recipe created by Paul Blange at Brennan’s restaurant has 1/4 cup banana liqueur and 1/4 cup dark rum. You add the liqueur after the sugar melts and continue as your recipe says.
Very tasty and a Big hit! Made a double batch, as we had company. Easy and delicious…will definitely make this again. Next time perhaps with a Mexican themed entree and add a can of diced green chili’s.
1/4 cup vegan margarine
1 cup Sucanat or unbleached cane sugar
1/2 t. cinnamon
4 large bananas, peeled, and diagonally sliced
1/4 cup dark rum
3 T. banana liqueur
In a non-stick skillet, place the margarine, and melt over low heat. Add the Sucanat and cinnamon, stir well, and cook the mixture over low heat until the Sucanat is dissolved. Add the sliced bananas, basting the bananas occasionally with the Sucanat mixture. Continue to cook the mixture over low heat for 3-4 minutes or until the bananas have softened. Add the rum and banana liqueur, and continue to cook for an additional 1 minute. Leaning back away from the skillet, carefully ignite the contents of the skillet, allow the flame to subside, and remove from the heat. Serve warm over non-dairy ice cream or sorbet, or as a topping on cakes or pies.
I don’t know how to flame the rum??? I tried to do this and it absolutely flopped. Does the brand of rum matter??? What about the size and shape of the pan??? HELP. I love to eat this as the treat at a local restaurant but it is so dang expensive. Anne:confused:
It is very important to stir continuously. When the butter and the sugar are well mixed, we will add the cinnamon and half the rum. We will mix well and then we will add the bananas. We will cook the bananas.
This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan’s Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan’s and a very good friend of Owen.
Bananas Foster is a ambrosia fabricated from bananas and boilerplate ice cream, with the booze fabricated from butter, amber sugar, cinnamon, aphotic rum, and assistant liqueur. The butter, amoroso and bananas are cooked, and again the booze is added and ignited. The bananas and booze are again served over the ice cream. Preparation of the bowl is generally fabricated into a tableside achievement as a flambe.