Description

This 1950's dessert was created in a New Orleans restaurant since it was a major port of entry for bananas. It became an internationally loved dessert that is served in restaurants but can also be made at home.

Ingredients

• 1/4 c. butter (4 T.)
• 1 c. brown sugar, firmly packed
• 1/2 t. cinnamon
• 1/4 c. banana liqueur
• 4 ripe, firm bananas, cut in half lengthwise, cut in halves again (16 pieces)
• 1/4 c. dark rum
• 4 scoops of vanilla ice cream

Steps

1. Combine butter, sugar and cinnamon in a flambé pan or skillet; place over low heat on an alcohol burner or on the stovetop; cook, stirring, until the sugar dissolves, 4-5 minutes.
2. Stir in the banana liqueur; place bananas in the pan. When bananas soften and begin to brown, 1-2 minutes, carefully add the rum. Cook the sauce until the rum is hot; tip pan slightly to ignite the rum.
3. Place ice cream scoops in separate bowls.