Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambeed in rum sauce has since become a dining-out classic.
|1 1/2 cups||light brown sugar|
|8||tbsp. unsalted butter|
|1/2 teaspoon||kosher salt|
|1 stick||cinnamon, broken in half|
|6||underripe bananas, halved lengthwise, and then halved crosswise|
|3/4 cup||dark rum|
|vanilla ice cream, for serving|
Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambe, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.