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Recipe Detail Page
Bananas Foster
Summer 2002
A typical New Orleans dessert designed and named after a good customer of the famous Brennan's restaurant. There are many versions. This is one of the best. Use all rum if banana liqueur is unavailable. Do not use a non-stick skillet because the caramelization process will not work as well.
Serves 4
4 ripe bananas, peeled
1/3 cup (75 mL) butter
1 1/2 cups (375 mL) packed brown sugar
1 tbsp (15 mL) corn syrup
1/2 cup (125 mL) dark rum
1/2 cup (125 mL) banana liqueur
1 tbsp (15 mL) cinnamon
Vanilla ice cream
- Cut bananas in half lengthwise. Cut each half in half.
- Melt butter, brown sugar and corn syrup in a skillet over medium heat. Bring to boil and boil for 1 minute.
- Add rum and banana liqueur, bring to boil. Reduce heat and simmer for 2 minutes. Add bananas and cinnamon and cook for another 2 minutes or until bananas are warmed through.
- Place ice cream into bowls and top with bananas and sauce.
Serves 4
