There may be no dish more identified with New Orleans and Brennan’s than Bananas Foster. Chef Roussel, who has been in the Brennan’s kitchen for decades, knows exactly how to make it. This is how it’s done, tableside, at Brennan’s, flames and all.
- Unsalted Butter - 4 tablespoons
- Brown Sugar - 1 cup
- Cinnamon - 1/2 teaspoon
- Banana liqueur - 4 tablespoons
- Bananas - 4, cut in half lengthwise, then halved crosswise
- Dark Rum - 1/4 cup, heated
- Vanilla Ice Cream - 4 scoops
Melt the butter in a flambé pan over an alcohol burner. Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes, until the sugar has completely dissolved, then place the bananas in the developing sauce. Saute the bananas until slightly softened and browned. Add the heated rum, avert your face, and ignite with a long match. Let the flames die down.
Place a scoop of vanilla ice cream in each of four dessert bowls. Lift the bananas carefully out of the pan and place four over each scoop of ice cream. Spoon the hot sauce over the bananas. This dish may be prepared on the top of the stove, then flamed at the dinner table.