Bananas foster was invented at Brennan’s in New Orleans a long time ago; there are very few recipes that can be traced back to a single moment in time. I like to use whisky because it cuts the sweetness, but feel free to use rum or even banana liqueur like the original recipe.
- 1 pint vanilla ice cream
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 pinch nutmeg
- 4 very ripe bananas
- 1/4 cup toasted pecans
- 1 teaspoon vanilla extract
- 1/4 cup rum, bourbon, scotch or your other favorite brown liquor (preferably 80 proof or more)
Place 4 scoops of vanilla ice cream on a cookie sheet line with wax paper and reserve to the freezer.
Meanwhile, heat the butter until foaming over high heat in a large sauce pan. Add the brown sugar and nutmeg.
Cook together briefly. Halve the bananas (or slice on a 45 degree angle into 5 or 6 sections) and add them, tossing for several minutes to caramelize. Add the toasted pecans, and the vanilla extract. Toss.
Add the rum and tilt pan to flambe the bananas, tossing as you go. You want the sauce to come together, but you don’t want to destroy your bananas.
Divide the bananas and contents of the pan into 4 shallow bowls, top each with vanilla ice cream scoop and drizzle a little sauce over each scoop.
Photograph by Madeleine Hill.
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