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
- Heat sugar, butter, salt, and cinnamon in a 12″ skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambe, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.