2 ripe bananas,
sliced lengthwise and then in half
1/4 cup (1/2 stick) of butter
1/2 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 cup of lemon juice
1/4 cup of banana liqueur
1/4 cup of dark rum
sliced lengthwise and then in half
1/4 cup (1/2 stick) of butter
1/2 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 cup of lemon juice
1/4 cup of banana liqueur
1/4 cup of dark rum
| The Desserts Chef presents ... Bananas Foster at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Melt the butter in a skillet and add the brown sugar, cinnamon and nutmeg,
and stir until the sugar is completely dissolved. Add the ripe bananas and
cook until they are hot and well coated but not mushy.
Carefully pour in the banana liqueur and rum. If the butter is very hot, they
will flame up on their own, so lower the heat and stir to keep it from
flaming. Cook the over low to medium heat, stirring until the alcohol cooks
out.
If you prefer flaming the liqueur and rum in the pan, touch it with a lighted
match and cook until the flame dies and the alcohol is cooked out.
Then stir in the lemon juice, and serve the bananas and sauce warm over
vanilla ice cream. Serves 2.
and stir until the sugar is completely dissolved. Add the ripe bananas and
cook until they are hot and well coated but not mushy.
Carefully pour in the banana liqueur and rum. If the butter is very hot, they
will flame up on their own, so lower the heat and stir to keep it from
flaming. Cook the over low to medium heat, stirring until the alcohol cooks
out.
If you prefer flaming the liqueur and rum in the pan, touch it with a lighted
match and cook until the flame dies and the alcohol is cooked out.
Then stir in the lemon juice, and serve the bananas and sauce warm over
vanilla ice cream. Serves 2.
| With the pan on fire or without ... One more showy, the other just as good! |
| Created in the 1950s at Brennan's Restaurant in New Orleans, this dessert was named for Richard Foster, a regular Brennan's customer. |