Brennan's Restaurant: Bananas Foster

I rarely eat bananas, but if I see Bananas Foster on a menu, I'm ordering it.  The caramel with the ripe bananas and the creamy vanilla ice cream just works.  It's a little bit of a process to make at home, but you get to put on a show for the family when you ignite the rum, so that's a bonus.  I doubt there will be any leftovers.

Bananas Foster
From Brennan’s Restaurant, New Orleans, LA

¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately.

Makes 4 servings