SERVES 4 TO 6
This recipe originated at the famous New Orleans–based restaurant Brennan’s. Since its creation, it’s become a popular dessert at many restaurants throughout the South. Traditionally, bananas Foster is made to order, right at the table. As a young boy, I remember watching our server effortlessly flambé this decadent combination of bananas, butter, sugar, and a splash of rum. Theatrics aside, this dessert is actually quite easy and you can make it in your very own home. It literally comes together in minutes. Serve over your favorite vegan ice cream and watch it melt into oblivion. This is also the perfect topping for the Toasted Pecan Waffles. Before you get started, be warned that the sugar can burn. Make sure to keep the sauce moving, watch the heat, and keep the cooking process as short and sweet as possible. Practice makes perfect!
½ cup vegan butter
1 cup coconut sugar
½ teaspoon ground cinnamon
4 bananas, peeled, halved lengthwise, and cut into 2- to 3-inch pieces
¼ cup dark rum
1 tablespoon vanilla extract
Vegan vanilla ice cream, for serving (optional)
In a heavy-bottomed sauté pan, melt the butter over medium-high heat. Stir in the coconut sugar and cinnamon. Whisk until the sugar dissolves and the sauce is bubbling.
Add the bananas and sauté until softened, stirring occasionally. Remove the pan from the heat. Add the rum and vanilla extract, then carefully return the pan to the heat. Once the rum begins to release vapor, very carefully use a BBQ lighter to light the alcohol on fire, standing back from the flames. When the flames subside, stir the mixture, remove from the heat, and serve over vanilla ice cream, if desired.
lagniappe: If you have never flambéed (set alcohol on fire while cooking), I suggest you hop online to watch someone do it. There are loads of tutorials. If you still don’t feel comfortable doing this, simply add less rum and don’t worry about setting it on fire. It will still taste just fine.