"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BANANAS FOSTER Recipe

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This recipe for BANANAS FOSTER, by , is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Hanson
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
# ¼ cup (½ stick) butter
# 1 cup brown sugar
# ½ teaspoon cinnamon
# ¼ cup banana liqueur (I usually use all rum and
skip this liqueur)
# 4 bananas, cut in half
lengthwise, then halved
# ¼ cup dark rum
# 4 scoops vanilla ice cream

Directions:
Directions:
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Recipes



Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes prep, 10 minutes cooking time.
Personal Notes:
Personal Notes:
This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan's Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan's and a very good friend of Owen.

 

 

 

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