Bananas Foster was created in 1951 by Paul Blangé at Brennans Restaurant in New Orleans. It has become not only a local favorite, but a global classic in the time since its invention.  I serve it on the feature menu at my restaurant from time to time.  Although intimidating in appearance it is relatively easy to prepare; requiring only a small sense of adventure, patience for the slow melting process, ability to move quickly, and a not so sensitive fire alarm.

Bananas Foster
Serves 6

6 Ripe Bananas
2Tbsp Unsalted Butter
2Tbsp Ground Cinnamon
2 Cups Brown Sugar (Firmly Packed)
1 Cup Rum
2qts Vanilla Ice Cream

Cut peeled bananas lengthwise into two sections each.

Add sugar, cinnamon and butter to a frying pan. Cook over low heat (I absolutely cannot stress LOW heat enough!) and stir constantly until butter and sugar have melted and blended.

Quickly add sectioned bananas and rum to melted sauce mixture.

Immediately remove from heat and using a long lighter, ignite the top of sauce mixture.

Let the flame naturally extinguish, and serve immediately over ice cream.

Enjoy!