Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s. This recipe first appeared in our April 2013 special feature on New Orleans.
What You Will Need
- 8 tbsp. unsalted butter
- 1 cup packed brown sugar
- 1⁄2 tsp. ground cinnamon
- 1⁄4 cup banana liqueur
- 4 bananas, peeled and quartered
- 1⁄4 cup white rum
- Vanilla ice cream, for serving
- Melt butter, sugar, and cinnamon in a 12″ heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4-6 minutes. Add rum, and using a match or lighter, ignite to flambe; cook until flame dies out. Spoon bananas and sauce over ice cream.