Chef John Folse's Bananas Foster

Prep Time: 30 Minutes
Yields: 4-6 Servings

As a major port city, New Orleans has always had an ample supply of fresh bananas shipped in from Latin America. In 1951, Owen Brennan of Brennan's Restaurant asked Chef Paul Blange to create a recipe using this fruit and Bananas Foster was born. The dessert was named for Owen's good friend and fellow member of the New Orleans Crime Commission, Richard Foster. Today, almost 20 tons of bananas are flamed each year at Brennan's in the preparation of this now world-famous dessert.

4 bananas
1/4 pound butter
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
1/4 cup dark rum

Cut bananas in half lengthwise then cut each length in half crosswise or dice. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Stir in sugar and cinnamon. Whisk until sugar dissolves and sauce is bubbly. Blend in bananas and banana liqueur. Sauté until softened. Remove pan from flame. Add rum then carefully return pot to heat because rum will ignite. Stir constantly. When flames subside, remove from heat and serve over vanilla ice cream or cheesecake.