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Ingredients for 4 servings:


3 tablespoons unsalted butter

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

4 just-ripe bananas, peeled and halved lengthwise then halved

3 tablespoons dark rum

4 scoops vanilla ice cream




Melt butter in a skillet large enough to hold 16 banana pieces in a single layer.  Stir in the sugar and cinnamon.  When the sugar has dissolved, lay the banana halves in this syrup. Turn them once after 2 minutes.  When the bananas are soft and begin to brown, add the rum.  Give the rum 30 seconds to warm, then tilt the skillet and ignite the rum.


After the flames subside, place 4 banana pieces over an ice cream scoop on each plate.   Spoon the warm sauce on to and serve immediately.






Adapted from the original recipe created in Brennan’s restaurant in New Orleans