Another holiday is upon us…Fat Tuesday or Mardi Gras. And I’m joining Erin of Big Fat Baker and the Holiday Blog Hop gang in celebrating with a festive dish. Going into this Lenten season, I’m giving up my favorite guilty pleasure…cookie dough. There is one last day to gorge, so I’ve selected a traditional New Orlean’s dessert for today. This easy, yet decadent dessert was created in 1951 by Paul Blangé at Brennan’s Restaurant. Their recipe uses banana liqueur along with the rum, but I elected to use vanilla instead (my palate is forever scarred after taking liquid banana Dramamine before our family vacations…I’m sooooo wary of banana flavored anything).
Bananas were sliced and sauteed in a mixture of butter, cinnamon and dark brown sugar along with some pecans. My brown sugar didn’t melt into a smooth sauce, but no worries…the taste was uncompromised. Rum and vanilla were added and can be flambéed for a dramatic effect right before serving. Spooned over vanilla ice cream, these boozy and caramelized bananas will impress your guests.
Bananas Foster…adapted from Allrecipes
1/4 cup butter
2/3 cup dark brown sugar
1/2 teaspoon cinnamon
3 bananas, peeled, then cut on the diagonal
1/4 cup pecan halves
1 1/2 teaspoons vanilla
3 1/2 tablespoons dark rum
Vanilla ice cream
In a large skillet over medium heat, melt butter. Add sugar and cinnamon and mix to combine. When mixture starts bubbling, continue cooking till sugar dissolves; add bananas and pecans. Spoon sugar syrup over bananas and cook till bananas are hot, only a couple minutes. Add vanilla and rum, and using a lighter, ignite alcohol if desired.
Serve over ice cream.