- 6 ripe bananas
- 3 teaspoons white sugar
- 6 tablespoons butter
- 300 grams of brown sugar
- 4 teaspoons cinnamon
- 80 ml of black rum
- 80 ml banana liqueur
- vanilla ice cream
This is the most famous southern dessert from New Orleans and incredibly delicious, it was created in the Brennan’s restaurant located in the French Quarter of New Orleans for a good customer named Foster, owner of an awning company.
Since then, Foster has been world famous for flambing bananas instead of covering windows from the sun’s rays …
In Brennan’s they also created the famous Bloody Bull cocktail.
- In a frying pan, heat the butter and brown sugar until all is melted and mixed.
- Add the bananas cut in half and the smooth side facing down and let it warm with the mixture for about 1 minute.
- Remove the frying pan from the fire and add the rum, put the pan back in the fire and flambé the rum with a lighter or a flame.
- Sprinkle on the flame the cinnamon mixture with white sugar, when it stops flambing, remove the pan from the fire and add the banana liqueur.
- Put the frying pan back on the fire and flambé again. Mix everything well without breaking the bananas.
- Serve each dish with 3 slices of banana and 2 balls of vanilla ice cream.
It is incredibly delicious.
- You should use the light brown sugar, this sugar has a special aroma and color to caramel, otherwise you can use the whole brown sugar with caramel aroma.
- If you can not find banana liqueur you can skip this part and just flambe with black rum, it is not easy to find.
This post is also available in: Spanish