Serves 4
When visiting Louisiana one year, my husband and I tried the state specialty, bananas foster. This popular dessert was created at Brennan’s Restaurant. It became one of our favorite desserts to make as a young married couple.
Story by Mary Elizabeth
½ stick (¼ cup) unsalted butter
¼ cup brown sugar
2 tablespoons fresh lemon juice
1 teaspoon cinnamon (prefer Vietnamese cinnamon)
3 tablespoons fresh orange juice
¼ cup triple sec
1 tablespoon dark rum
2 very ripe bananas, cut in half lengthwise, then halved
Combine all the ingredients (except the liquors and bananas) Place in a skillet over low heat on top of the stove, and cook, stirring, until the sugar dissolves and the butter melts. Stir in the liquors, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully lift the bananas out of the pan and evenly distribute over ice cream. Generously spoon warm sauce over the top of the ice cream, and serve immediately.