Bananas Foster

Bananas flambeed tableside in a buttery brown-sugar rum caramel and spooned over vanilla ice cream.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup banana liqueur
• 4 ripe bananas, peeled and halved lengthwise then crosswise
• 1/4 cup dark rum
• Vanilla ice cream, for serving

Directions

1. Melt the butter in a large skillet over medium heat. Stir in the brown sugar and cinnamon and cook until the sugar dissolves into a caramel, about 3 minutes.
2. Stir in the banana liqueur, then add the bananas and cook, basting with the sauce, until they begin to soften, about 2 minutes.
3. Carefully pour in the rum. Tilt the pan toward the flame (or use a long lighter) to ignite the rum, and let the flames subside.
4. Spoon the warm bananas and sauce over scoops of vanilla ice cream and serve immediately.

Notes

Emeril Lagasse serves this New Orleans classic, born at Brennan’s, tableside at his restaurants.