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Recipe

Classic Bananas Foster

Scott Phillips

Servings: six to eight.

Created at Brennan’s restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.

Read the Test Kitchen blog for tips on flambéing safely.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 1 cup lightly packed dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup banana liqueur
  • 4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  • 1/4 cup amber rum, such as Old New Orleans or Goslings
  • 1 pint vanilla ice cream

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 35
      Sodium (mg): 40
      Carbohydrates (g): 50
      Fiber (g): 2
      Protein (g): 2

Preparation

  • In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.

    Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.

    Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

Reviews

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Reviews

  • MML | 03/01/2017

    Simple and delicious! I substituted Cointreau for banana liqueur and it was still fantastic.

  • reinharn | 09/30/2012

    Fast and easy (as long as you don't set the kitchen on fire!), great dessert!

  • angray8 | 09/06/2010

    it turned put perfect

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