Bananas Foster

cajun/creole dessert quick & easy mardi gras banana cinnamon vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher valentine's day

Marcelle Bienvenu

4 servings

Source

Ingredients

2 bananas, peeled

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter

1/4 cup dark brown sugar

1/8 teaspoon ground cinnamon

2 tablespoons banana liqueur

1/4 cup white rum

1 pint vanilla ice cream

Method

Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.

Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.

Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.