It would be weird not to say anything about the COVID-19 pandemic, so here it is: COVID-19 is scary. Listen to professional advice (not Facebook posts), take care of yourself and your neighbors, and don’t be a hoarding asshole. Last, remember that healthcare and emergency response professionals are at more risk of getting sick than you are. Treat them with the respect they deserve; one of them may just save your life.
On a happier note, here is yet another recipe that I’ve had for years before getting around to making it. Too bad, ‘cuz it’s crazy delicious. One would be hard-pressed to exaggerate just how good this is. It could almost do without the bananas, because what really makes it great is the butter-and-brown-sugar mixture.
This version of Bananas Foster is from the famous Brennan’s restaurant in New Orleans. After looking it up online and seeing a photo of it, I think I may have eaten there about 10 years ago when in town for a trade show. Or not. Can’t be sure.
Anyway, you should make this—and be sure to use a high-quality vanilla ice cream. The cheap stuff lessens the overall deliciousness.
What you’ll need:
- 8T unsalted butter
- 1 cup packed brown sugar
- 0.5t ground cinnamon
- 0.25 cups banana liqueur
- 4 bananas, peeled and quartered (I prefer mine sliced instead of quartered)
- 0.25 cups white rum
- Vanilla ice cream
What to do:
Melt the butter, sugar and cinnamon in a 12-inch heatproof frypan (thinking about this, is there any other kind of frypan?) over medium-high heat. Cook, stirring, until the sugar is dissolved (about 4 minutes).
Add the liqueur and bananas and cook until the bananas are soft and slightly caramelized (4-6 minutes).
Add the rum, and using a match or lighter, ignite it to flambé. Cook until the flame goes out. Spoon bananas and sauce over ice cream immediately before serving.
Serve cold. Heh heh.