BANANAS FOSTER
4 servings
A ’50s-era tableside classic from Brennan’s Restaurant in New Orleans. If you have an electric skillet or chafing dish, you may (cautiously) reenact the entire, pyrotechnic experience for your guests.
Peel and halve lengthwise:
- 4 firm-ripe bananas
Cut each half into 4 pieces. Melt in a large heavy skillet or chafing dish:
- 2 tablespoons butter
Place the bananas in the skillet cut side down. Cook over low heat, turning once, for about 5 minutes per side, just until fork-tender—do not overcook. Sprinkle with:
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated or ground nutmeg
Transfer the bananas to a heatproof serving dish and arrange in a single layer. Add to the skillet:
- ½ cup dark rum
- (1 tablespoon brandy)
Increase the heat to medium and use a spatula to loosen the caramelized bits while the spirits heat. When they are hot, carefully ignite with a long wooden match or lighter, then pour over the bananas. Spoon the bananas and sauce over:
- Vanilla ice cream