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Classic Bananas Foster

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Serves six to eight.

  • by Poppy Tooker from Fine Cooking
    Issue 106

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.

  • 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

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.

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

Photo: Scott Phillips

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

it turned put perfect

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