Tory McPhail is Executive Chef at New Orleans Cajun cornerstone Commander’s Palace, a mainstay of “best-of” lists. He kindly loaned us their 50+-year-old recipe for Bananas Foster, a New Orleans essential, as well as his own personal tips for making the best version of this flaming dessert you’ve ever had.
Bananas Foster is a classic New Orleans dish with a bit of a showmanship quality, plus it’s a fun dessert people can do both at a restaurant and at home. It’s a really simple recipe, but it tastes great and combines classics flavor. When you think of New Orleans desserts, what do you think of? Pecan pie, bread pudding, but as far as flaming desserts go, Bananas Foster is where it’s at.
The important thing is to reduce the caramel until it’s very thick. Don’t overcook the bananas: once they go in, try to get a little color on the cut side, roll them over, flambé, then serve immediately.
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons brown sugar
- 2 ripe bananas, peeled and sliced lengthwise
- 1/4 teaspoon cinnamon
- 2 tablespoons banana liqueur
- 3 ounces light or dark rum
- 1 1/2 cups French Vanilla ice cream
- Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted and sauce thickens.
- Add bananas and sauté until tender, about 3 minutes on each side. Sprinkle with cinnamon.
- Pour banana liqueur and rum over bananas, shake pan to distribute the liquid and tip slightly against the stove flame to ignite. You can also do this with a match (be sure to have an extinguisher handy, just in case).
- Baste bananas with the flaming sauce using a large spoon until flames die out.
- Serve immediately over the ice cream.
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