Fat Tuesday AKA Mardi Gras is upon us. Going into this Lenten season, I’m toying with giving up my guilty pleasure, cookie dough, or maybe sweets altogether. There is one last day to gorge, so it’s the perfect time to make a traditional New Orlean’s dessert. This easy, yet decadent bananas Foster was created in 1951 by Paul Blangé at Brennan’sRestaurant. Their recipe uses banana liqueur along with the rum, but I elected to use vanilla extract instead (my palate is forever scarred after taking liquid banana Dramamine before our family vacations. I’m sooooo wary of banana flavored anything).
A Dramatic Presentation
This is one simple, delectable dessert, but it takes some patience. Bananas are 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. Next time, though, I’ll lower the heat and give the sugar a bit more time to dissolve. For the grand finale, rum and vanilla are added to the pan. With a flick of my lighter, the dessert is flambéed for a dramatic effect right before serving. Be very careful, though, as the flames shoot high and nobody needs a kitchen fire! Or singed eye lashes. Spooned over vanilla ice cream, these boozy and caramelized bananas will impress your guests.
Easy Mardi Gras Recipes
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
- ¼ cup butter
- ⅔ cup dark brown sugar
- ½ teaspoon cinnamon
- 3 bananas, peeled, then cut on the diagonal
- ¼ cup pecan halves
- 1½ teaspoons vanilla
- 3½ tablespoons dark rum
- Vanilla ice cream, to serve
- 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 (be VERY careful as flames will shoot high!).
- Serve over ice cream.
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