Sweet
Bananas Foster
New Orleans, 1951: bananas caramelised in butter, brown sugar and cinnamon, flamed with dark rum, spooned over pancakes with ice cream melting into the sauce.
Born at Brennan's in New Orleans and named for Richard Foster. Ten minutes, one pan, and an entirely disproportionate amount of drama.
Method
- 01
Melt the butter in a wide heavy pan over medium heat, then stir in the brown sugar, cinnamon and salt until it bubbles into a smooth caramel, about 2 minutes.
- 02
Lay the bananas in cut-side down and cook for 1–2 minutes, spooning the sauce over, until just golden. Don't stir them about — they turn to mush.
- 03
Add the banana liqueur if using and let it bubble for 30 seconds.
- 04
Take the pan off the heat before adding the rum — always. Pour it in, return to the heat, and tilt the pan gently to catch the flame (or light it carefully with a long match).
- 05
Let it flame until it dies down on its own, about 20–30 seconds, spooning the sauce over the bananas as it burns off.
- 06
Stir in the vanilla. The sauce should be glossy and just thick enough to coat a spoon.
- 07
Spoon over warm pancakes with a scoop of vanilla ice cream and pour the pan sauce over everything.
Keep cooking
