Bananas Foster from Brennan’s New Orleans
Hey there! So, have you ever tasted something so good you just had to know how to make it? That’s exactly how I felt the first time I tried Bananas Foster at Brennan’s in New Orleans. I was visiting with friends (definitely overindulging in the best way possible), and this dessert came out with flair—flames and all. It was love at first bite! And honestly, who doesn’t love a dessert that involves a bit of drama?
Why You’ll Love This
Okay, so I make this Bananas Foster whenever I want to impress guests or just treat myself after a long week. My family absolutely goes bonkers for this stuff (especially when I’m generous with the rum). The sauce is caramel-y, the bananas are tender but not mushy, and when you pour it over ice cream—well, it’s basically magic. I’ll admit, the flambe part can be a little intimidating at first, but it’s totally worth it.
Ingredients
- 4 tablespoons unsalted butter (Salted’s fine if you like a little edge)
- 1 cup brown sugar (dark or light, I’m not picky!)
- 1/4 cup banana liqueur (I sometimes skip this if I don’t have any)
- 4 bananas, sliced in half lengthwise
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark rum (or light, if that’s what’s in the cupboard)
- Vanilla ice cream, for serving
Directions
- Melt the butter in a large skillet over medium heat. Stir in the brown sugar and banana liqueur. (This is where it gets ooey-gooey.)
- Add the bananas and cook until they’re soft but not falling apart. Flip them gently—I’ve ruined a few by being too rough!
- Sprinkle in the cinnamon. Don’t worry if it clumps; it’ll melt in the sauce.
- Now for the fun part: carefully add the rum and light it with a match (or a lighter). Stand back—seriously, it’s gonna get fiery!
- Once the flames subside, serve the bananas and sauce over a generous scoop of ice cream. Sneak a taste of the sauce if you must (I always do!).
Notes
Honestly, I’ve found that overripe bananas just turn to mush, so keep them firm. Also, if you’re worried about the flambe, just skip it. It’ll still taste great without the theatrics.
Variations
Sometimes I add pecans for a bit of crunch, or swap the ice cream for whipped cream. I once tried using plantains—let’s just say it didn’t quite work out. They were too starchy!
Equipment
If you don’t have a big skillet, just use whatever pan you have. I’ve managed with a saucepan before (it was a tight squeeze, though).
Storage Information
Honestly, this never lasts more than a day in my house, but if you must, store leftovers in an airtight container in the fridge for up to two days. Just reheat gently.
Serving Suggestions
We always have this with a big scoop of vanilla ice cream, but my niece insists on adding chocolate chips on top. I say, why not?
Pro Tips
I once rushed the butter melting step and ended up with a sugar clump. Take your time—patience is key! Also, don’t flip the bananas too early or they might break apart.
FAQ
Q: Can I make this without alcohol?
A: Absolutely! Just skip the rum and liqueur. You might want to add a bit of extra vanilla for flavor.
Q: What if I don’t have brown sugar?
A: Regular sugar works in a pinch. I’ve even tried honey once—it was a bit runny, but tasty!
Q: Is the flambe necessary?
A: Not at all! It’s mainly for show. The flavor’s still fantastic without it.
