Bananas Foster with Coffee Rum Ice Cream
Created in 1951 at Brennan's Restaurant in the heart of New Orleans' French Quarter, this dessert has long been a favorite. We've tweaked certain traditions - the classic recipe calls for banana liqueur, but we prefer this all-rum version. We also love the taste of bananas and coffee, so we use our Coffee Rum Ice Cream, instead of the traditional vanilla.
Nutrition
Calories: 630 kcalCarbohydrates: 69 gProtein: 3 gFat: 37 gSaturated Fat: 23 gCholesterol: 125 mgSodium: 50 mgFiber: 2 gSugar: 53 gVitamin A: 14.4 IUIron: 6 mg
Ingredients
- 4 firm ripe bananas, peeled
- ¼ cup unsalted butter
- ½ cup packed dark brown sugar
- ½ teaspoon cinnamon ground
- 3 tablespoon dark rum
- 1 pint Coffee Rum Ice Cream-or vanilla ice cream
Instructions
- 1. Cut bananas in half across and then lengthwise. Melt butter in a large nonstick skillet over medium-high heat. Add brown sugar and cinnamon and cook, stirring, until sugar dissolves, about 2 minutes; mixture should combine and just begin to bubble. Add bananas, turning to cook on both sides until they start to soften slightly and brown, about 2 minutes.
- 2. Carefully add rum and shake pan back and forth to warm. The alcohol may ignite spontaneously from the heat; if it doesn't, and if you'd like a flame, use a long fireplace match to light and flame the alcohol. Shake pan bake and forth, basting bananas with sauce, until flame goes out.
- 3. Gently lift bananas from pan and place four pieces each in four shallow bowls. Divide ice cream among bowls and spoon sauce over ice cream and bananas. Serve immediately.
- Source: Hannaford fresh Magazine, July - August 2008