Brennan's Bananas Foster

- Becky Luigart-Stayner
Becky Luigart-Stayner

Chef John Turenne at Yale notes that this bananas foster recipe, a hit in every class, was created at New Orleans's Brennan's Restaurant in the 1950s. For best results, be sure to use firm, ripe bananas.

Hands-On time: 10 minutes
Total time: 10 minutes
Yields: 4-6 servings


4 medium-size ripe bananas

1/2 cup butter

1 cup packed light brown sugar

Dash of ground cinnamon

1/4 cup banana liqueur

1/2 cup rum

Vanilla ice cream

How to Make It

Cut bananas in half crosswise, then lengthwise. Melt butter in a large skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon.

Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down. Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.


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