Ingredients

Directions

Makes four servings

Scoop the ice cream into four stem glasses and place in freezer.

Heat the butter, cinnamon, sugar, salt & banana liqueur in a large sauté pan over low heat. Cook, stirring occasionally for 3 or 4 minutes or until sugar has completely dissolved. Add the bananas and continue cooking about one minute or more, until bananas brown slightly. Turn the bananas over and add the rum.

After 30 seconds or so, when the rum is hot, ignite with a lighter or match (or if cooking over an open flame, just tilt the pan and the vapors will ignite). Remove from hat and bring the filled glasses from the freezer.

Divide bananas and sauce among the four glasses. Serve immediately, before ice cream melts. Enjoy!

This recipe is an adaptation of the Banana Fosters served at Brennan’s in New Orleans.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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