A Word From The Cook
“Bananas Foster was invented in Louisiana at Brennan’s Restaurant in New Orleans. This version from Seattle’s El Gaucho restaurant, and captured in the Dining in Seattle Cookbook is rich and decadent!”
- 4 Bananas, peeled
- 4 Tablespoons, unsalted butter
- ¼ Cup brown sugar, lightly packed
- Juice of 1 lemon
- 2 Tablespoons banana liqueur
- 2 Tablespoons rum or Bacardi 151
- 2 Cups premium or slow-churned vanilla ice cream
- Step 1 – Melt Butter and Sugar…Add Lemon Juice
- In a large saucepan, melt butter over medium-low heat. Add brown sugar and stir until it becomes a light caramel color and is smooth, about 1-2 minutes.
- Add lemon juice and incorporate into the caramel.
- Step 2 – Add Bananas and Alcohol
- Split bananas in half lengthwise.
- Increase the temperature until the caramel boils.
- Add the bananas (gently).
- Add both of the alcohols.
- Step 3 – Flame and Serve!
- Ignite the alcohol immediately with a lighter to make a show and to help alcohol burn off.
- Cook bananas for about 2 minutes, flipping gently to completely coat and warm.
- Transfer two banana halves to each plate and serve with a small scoop of vanilla ice cream.
- Drizzle excess caramel sauce over the entire plate.