Chef Jill Sandique
This variation of bananas flambé is one of New Orleans’ best known desserts.
½ cup unsalted butter
½ cup brown sugar
½ teaspoon cinnamon
6 to 8 ripe bananas, peeled and halved
2 to 4 tablespoons banana liqueur
¼ to ½ teaspoon dark rum
1 pint vanilla ice cream
1. In a flambé pan, put together butter, sugar and cinnamon. Place pan over moderate heat and cook until the mixture caramelizes.
2. Add the bananas and cook for another 3 to 5 minutes.
3. Meanwhile, warm the banana liqueur and rum in a soup ladle. Ignite and pour over bananas. Shake the pan until the flame subsides.
4. To serve, place a scoop of ice cream in a serving bowl or plate. Arrange banana halves around the ice cream. Drizzle with sauce.
5. Serve immediately.
Chef’s Tip: You may also garnish this dessert with toasted almond flakes and macerated raisins.