 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
|
|