Bananas Foster
Rich with sweetly caramelized bananas and vanilla ice cream, bananas Foster is a comforting classic that never goes out of style. This flambéed dessert, created in 1951 at the renowned Brennan’s restaurant in New Orleans, makes a grand impression but is really quite easy to prepare, as you’ll discover with this recipe from chef, cookbook author and television host Tyler Florence. He updates the original sauce by adding ground coriander along with the traditional cinnamon, then sprinkles the finished dish with chopped pecans for crunch.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 3/4 cup (6 oz./185 g) firmly packed brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground coriander
- 3 bananas, peeled and cut lengthwise into long chunks
- 1/4 cup (2 fl. oz./60 ml) dark rum
- 1/2 tsp. ground cinnamon
- Vanilla ice cream for serving
- 1/4 cup (1 oz./30 g) chopped roasted pecans
Directions:
In a medium fry pan over medium-high heat, combine the butter, brown sugar, vanilla and coriander. Bring to a simmer and cook, stirring occasionally, until dark brown, and thick and slow bubbles appear, 2 to 3 minutes.
Add the bananas to the pan and cook until caramelized, about 1 minute.
Deglaze the pan with the rum and ignite with a lighter to burn off the alcohol. While the pan is ablaze, sprinkle in the cinnamon. Once the fire is out, simmer for another minute or so.
Scoop vanilla ice cream into individual bowls and spoon the bananas and sauce over the ice cream. Sprinkle with the pecans and serve immediately. Serves 4.
Courtesy of Tyler Florence, Chef, Author and Television Host
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