8 Tablespoons brown sugar
4 Tablespoons butter
4 Ripe bananas, peeled and sliced lengthwise
1/2 Teaspoon cinnamon
2 Ounces banana liquer
4 Ounces white rum
4 large scoops of vanilla ice cream
Melt brown sugar and butter in a large flat chafing dish.
Add bananas and sauté until golden.
Sprinkle with cinnamon.
Pour in banana liquer and rum over all and flame.
Baste bananas with warm liquid until flame burns out.
Serve immediately in an individual crystal bowls 1 banana with warm liquid and add one scoop of ice cream.
WARNING: if you do decide to flambé Be Extra Careful.
Pairs Well With
In honor of Fat Tuesday I would share one of my favorite recipes from New Orleans. We found this recipe in the "Best of the Best from Louisiana" cookbook, however it was originaly published in "Brennan's New Orleans Cookbook."