I am on a bit of a banana kick this spring, but this recipe is a little flashier than others, literally. Bananas Foster. Ripe bananas cooking gently in a bubbling syrup made from brown sugar, butter, cinnamon and rum that is then ignited into a beautiful flash of blue and yellow. Finally, that warm buttery, caramel sauce is served over cool and creamy vanilla ice cream. What a delicious way to end the day! This classic New Orleans dessert is sure to impress guests and yourself! I can’t promise, but it may also make young children think you are some sort of culinary super hero! In order to maintain that super hero status though, be sure to not have any other flammable items around your stove. (This includes pulling back your hair!)
- 2 whole bananas, ripened with a few brown specks
- ½ cup dark brown sugar
- ½ cup butter, 1 stick
- ¼ teaspoon cinnamon
- ½ cup dark rum
Peel and slice each banana into 10-12 slices. Set aside.
Place the butter, brown sugar and cinnamon in a large sauté pan over medium high heat. Cook, stirring constantly, until the sauce is bubbly and slightly thickened. Add the bananas and keep them in a single layer. Cook for 1 minute while gently spooning the syrup over top of the bananas. Remove the pan from the heat and add the rum. Let sit for 15 seconds so that it warms the alcohol. Tilt the pan slightly to bring all of the rum to one side. Using a lit, long handled match or grill lighter, lower the flame to the rum and gently set the pan down until the flames burn off, about 1 minute. Arrange bananas over bowls of vanilla ice cream. Spoon the warm, caramel-like sauce over the top and enjoy!