Bananas Foster

Prepare to dazzle your guests with an impressive dessert that not only tastes divine but also ignites with a burst of excitement. Bananas Foster, a New Orleans original, is a delightful and indulgent treat that never fails to impress. Mary Lou Wayman from Salt Lake City, Utah, has mastered the art of this mouthwatering dessert, using perfectly ripe bananas for the best results.

The magic begins as butter, dark brown sugar, and ground cinnamon melt together in a large skillet, forming a rich and aromatic glaze. Ripe bananas are cut into quarters and added to the buttery mixture, gently cooking until glazed and slightly softened. A touch of creme de cacao or banana liqueur adds a layer of complexity to the flavors.

Now, here comes the show-stopping moment. A small amount of dark rum is heated in a saucepan until vapors form on the surface. Carefully igniting the rum creates a mesmerizing display of flames, which are then poured over the bananas, coating them evenly in a warm and luscious sauce.

The result is a stunning dessert that combines the sweetness of bananas with the richness of rum and the warmth of cinnamon. To complete the experience, serve the Bananas Foster over vanilla ice cream in fluted glasses for an elegant presentation.

INGREDIENTS:

• 1/3 cup butter, cubed
• 3/4 cup packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 3 medium ripe bananas
• 2 tablespoons creme de cacao or banana liqueur
• 1/4 cup dark rum
• 2 cups vanilla ice cream

PREPARATIONS:

1. In a large skillet or flambé pan, melt the butter over medium-low heat. Stir in the dark brown sugar and ground cinnamon until combined.
2. Cut each banana lengthwise and then widthwise into quarters; add them to the butter mixture. Cook, stirring gently, for 3-5 minutes or until the bananas are glazed and slightly softened. Stir in the creme de cacao and heat through.
3. In a small saucepan, heat the dark rum over low heat until vapors form on the surface. Carefully ignite the rum and slowly pour it over the bananas, coating them evenly.
4. Leaving the skillet or pan on the cooking surface, gently shake the pan back and forth until the flames are completely extinguished.
5. Spoon vanilla ice cream into fluted glasses and top with the glazed bananas and sauce. Serve immediately.

YIELD: Makes 4 servings

PREP: 25 minutes

SPECIAL INSTRUCTIONS:

• When igniting the rum, ensure that you keep liquor bottles and other flammables at a safe distance and follow all necessary safety precautions.
• For the best results, use ripe bananas that are firm yet sweet.

TIPS:

• For an extra decadent touch, drizzle additional creme de cacao or banana liqueur over the ice cream before adding the glazed bananas.

Bananas Foster is a dessert that delights the senses and leaves a lasting impression on anyone fortunate enough to taste it. This New Orleans original, mastered by Mary Lou Wayman from Salt Lake City, Utah, is a delectable treat that combines the sweetness of perfectly ripe bananas with the warmth of cinnamon and the richness of rum.

The magic unfolds as the glaze of butter, dark brown sugar, and cinnamon coats the bananas, gently cooking them to perfection. The show-stopping moment comes with the flamboyant display of igniting the rum, creating a captivating spectacle.

Served over vanilla ice cream in elegant fluted glasses, Bananas Foster is a dessert that elevates any occasion with its delightful flavors and exciting presentation.