Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.
- 1 1⁄2 cups light brown sugar
- 8 tbsp. unsalted butter
- 1⁄2 tsp. kosher salt
- 1 stick cinnamon, broken in half
- 6 underripe bananas, halved lengthwise, and then halved crosswise
- 3⁄4 cup dark rum
- Vanilla ice cream, for serving