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Banana Foster was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman. Bananas Foster is a dessert made from bananas  with the sauce made from butter, brown sugar, cinnamon, and dark rum. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over vanilla ice cream.

2 Tablespoons unsalted butter (1/4 stick), melted
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 large, firm, ripe banana, peeled and halved lengthwise and then halved crosswise
2 Tablespoons dark rum, such as Myer Rum
1 Tablespoon banana liqueur, such as 99 Bananas
Vanilla ice cream

1. Melt the butter in a heavy-bottomed 8-inch skillet over medium-low heat. Add the brown sugar, cinnamon and stir to dissolve the sugar, about 1 minute. If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.

2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom. Turn the bananas and continue cooking until very soft but not mushy or falling apart.

3. Remove the skillet from the heat. Add the rum and the banana liqueur and wait until the rum has warmed slightly. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside, divide the bananas among two bowls, scoop ice cream on the bananas, drizzle the sauce over the ice cream and serve immediately.

Posted on Jan 23, 2008
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