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Ingredients

  • 1/2 stick butter
  • 1 cup brown sugar
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream

Directions

Combine the butter, sugar and cinnamon in a flambe pan or skillet.
Place the pan over low heat and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Brennan’s executive chef Randolph said one of the things that amazes him about the famous dessert is how simple it is. It’s the way it’s put together, “the chef said. “You’ve got to caramelize the sugar, add the butter, and all these flavors come together when its cooked.”