To wrap up this NOLA related week, we were planning to post a Mardi Gras befitting cocktail, such as a Herbsaint Sazerac or Hurricane.
Then came Nemo.
What you want during a blizzard is some fire with your ice. This flambéed dessert, originally created at Brennan’s restaurant in 1951, satisfies our sweet tooth (who doesn’t want comfort food in the midst of a storm? and hey, bananas!) while providing some drama to rival the theatrics outside our windows. 
| bananas foster |
recipe type: dessert
cuisine: new orleans
by: larks & japes – adapted from Brennans New Orleans
prep time:
cook time:
total time:
serves: 2
We like the unexpected hit of black pepper vanilla ice cream paired with this sauce, but plain, praline or chocolate are also wicked delicious.
ingredients
- 2 bananas sliced lengthwise then halved
- ½ cup brown sugar
- ⅛ cup rum (ok to omit if you want a “sweet” version)
- 2 TB butter
- ½ teaspoon vanilla
- ½ teaspoon fresh grated cinnamon or cassia
- ice cream
instructions
- Melt the butter in a skillet – not too high or the ingredients won’t form sauce.
- Add sugar.
- Stir until the sugar dissolves.
- When it’s bubbly, throw in the bananas and cook until brown and slightly soft.
- If you’re going to spike it, carefully CAREFULLY pour in the rum.
- Tip the pan if you want to light it, but again, totally ok if you just cook it down or omit the hard stuff entirely.
- If you did light it up, wait til the flames are extinguished – hopefully you didn’t need to use the fireman’s friend to do so – and place the bananas on the plate.
- Serve with a scoop of ice cream.
- Drizzle sauce.
- Sprinkle with cinnamon.
notes
you could substitute apples or peaches, just cook a little longer
Now you don’t have to use the black pepper, pour on the rum, or go the extra step and ignite the liquor – but that’s part of the fun.
Enjoy the show!
About Larks & Japes
