Brennan’s Bananas Foster
Chef’s note:
Bananas shipped into the bustling Port of New Orleans made their way into boundless Creole desserts. This star-studded one came about to honor Owen Brennan’s pal Dick Foster, who, as vice chairman of the Vice Committee, headed the cleanup of the French Quarter during the ’50s. This showstopper dessert is pure drama. It is justifiably No. 1 in the hearts and appetites of legions of Brennan’s of Houston guests.
Chef’s tip:
Remember this cardinal rule: Never pour liquor straight from the bottle into a hot pan. Refrain from even leaning toward the pan, so you are protected from any flame. 1⁄4 cup unsalted butter 1⁄2 cup packed light-brown sugar 3 tablespoons light rum, divided (one 50 ml mini bottle)
2 ripe bananas, peeled, sliced lengthwise and halved again into quarters 1⁄4 teaspoon ground cinnamon 2 scoops vanilla ice cream
Instructions:
In flat sauté pan or medium skillet, add butter, sugar and 1-2 tablespoons rum or about 1⁄2 of the 50ml mini bottle; cook over mediumhigh heat while stirring to melt.
Add bananas; use a table fork to lightly prick bananas while cooking. Sauté about 1 minute, or until bananas start to soften.
Carefully tilt pan toward you to get top half of pan hot but not too hot, then remove pan from heat.
Pour remaining 11⁄2 tablespoons rum over bananas. To flambé bananas, carefully ignite rum by either tilting pan toward flame on range or cautiously lighting with a long taper match/lighter in the kit.
Gently shake flaming pan with one hand and sprinkle the packet of cinnamon over flame with other hand. This makes the cinnamon sparkle and glow.
When flames die out, immediately spoon bananas and sauce over ice cream.
Makes 2 large or 4 small servings