Teresa's Recipes
Bananas Foster
Dive into the irresistible indulgence of Bananas Foster, a classic New Orleans dessert that captures the essence of southern hospitality. This decadent dish features perfectly caramelized bananas, enveloped in a warm, buttery sauce of brown sugar and dark rum, served over creamy vanilla ice cream. The dramatic flambé presentation not only tantalizes the taste buds but also creates a stunning visual treat, making it a perfect finale for any gathering. Created in the 1950s at Brennan's restaurant to boost the local banana import business, this beloved dessert has become a timeless favorite enjoyed worldwide.
Ingredients
- 4 cups Vanilla ice cream
- 1/4 cup Dark rum
- 1/2 teaspoon Ground cinnamon
- 1/2 cup Brown sugar
- 1/4 cup Unsalted butter
- 4, ripe but firm Bananas
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 20g
- Carbs: 66g
- Protein: 4g
- Sodium: 100mg
- Sugar: 40g
Instructions
- Peel and slice the bananas into 1/2-inch thick pieces, setting them aside.
- In a large skillet, melt the unsalted butter over medium heat until it begins to bubble.
- Add the brown sugar and ground cinnamon to the skillet, stirring continuously until the sugar is completely dissolved and the mixture is smooth.
- Gently place the banana slices into the skillet, cooking for 2-3 minutes until they soften and begin to caramelize, turning occasionally to coat them in the sauce.
- Carefully pour in the dark rum, allowing it to warm slightly. Using a long match or lighter, ignite the rum. Stand back and let the flames burn out naturally, which will infuse the bananas with a rich flavor.
- Once the flames have subsided, remove the skillet from heat.
- To serve, scoop generous portions of vanilla ice cream into bowls and spoon the warm, caramelized bananas and sauce over the top. Enjoy immediately for the best experience!
Tips
- For an extra touch, serve with chopped nuts like pecans or walnuts for added texture.
- If you prefer a non-alcoholic version, substitute the dark rum with orange juice for a zesty twist.
- Pair this dessert with a shot of espresso for a delightful contrast.