Tasked with creating a dish to use the ingredient of the day, bananas, Chef Paul Blangé first invented Bananas Foster in 1951 at New Orleans’ famed Brennan’s Restaurant. The tableside flambéed dessert won the hearts of Crescent City dwellers and visitors, but it’s simple and fast enough for you to make at home any time your cravings strike. This at-home adaptation is easier to execute but just as decadent.
Makes 4 servings
- ¼ cup unsalted butter
- ¼ cup firmly packed dark brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup spiced dark rum
- ½ cup chopped pecans, toasted
- ¼ cup cane syrup
- ¼ teaspoon kosher salt
- 4 medium ripe bananas, halved lengthwise
- Vanilla ice cream, to serve
- In a 12-inch cast-iron skillet, melt butter over low heat. Add brown sugar and cinnamon; cook, stirring constantly, until sugar is dissolved, 3 to 4 minutes. Increase heat to medium. Add rum; cook, stirring frequently, for 3 minutes. Stir in pecans, cane syrup, and salt; cook for 1 minute. Add bananas; cook for 2 minutes, gently turning bananas to coat. Serve immediately with ice cream.
To toast pecans, cook them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.