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Recipe

Classic Bananas Foster

Scott Phillips

Servings:six to eight.

Created at Brennan’s restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.

Read the Test Kitchen blog for tips onflambéing safely.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 1 cup lightly packed dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup banana liqueur
  • 4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  • 1/4 cup amber rum, such as Old New Orleans or Goslings
  • 1 pint vanilla ice cream

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 35
  • Sodium (mg): 40
  • Carbohydrates (g): 50
  • Fiber (g): 2
  • 蛋白质(G):2

Preparation

  • In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.

    将香蕉转到平坦的侧面。将锅从火上取出,然后倒入朗姆酒。将锅放在高温下,然后carefully ignite the rum长比赛或打火机。轻轻摇动锅,直到火焰消退。从火上移开。

    Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

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Reviews (6 reviews)

  • jacoblar| 10/28/2021

    Very delicious recipe and a nice spectacle meal. Don’t burn your kitchen down. You can also cut the bananas into rings.

  • ASUWolfpackFan7| 09/07/2020

    出色的食谱!我和我的未婚夫一起制作了华夫饼,培根和含羞草,今天早上我可以为她的生日早餐而享用,她喜欢每一口。

  • Beeuni| 02/20/2020

    This was a favorite dessert when we lived near New Orleans. I haven't tried it yet (I hate those reviews) but this recipe looks luscious and authentic.

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