Flambeed desserts were a must-have tableside sensation both at restaurants and at home. This recipe we ran from Brennan's in New Orleans is just as delicious as it was when they invented it more than 60 years ago.
4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
Dash of ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream
How to Make It
Cut bananas in half crosswise, then lengthwise. Melt butter in a large skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes.
Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down.
Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.
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