Serves 2 to 4. Recipe courtesy of Brennan’s Restaurant in New Orleans is from “Louisiana Sweets: King Cakes, Bread Pudding & Sweet Dough Pie” by Dixie Poché.
1 ounce butter
½ cup light brown sugar
¼ teaspoon cinnamon
1½ ounces banana liqueur
½ banana per guest
1½ ounces aged rum
1. Combine butter, brown sugar and cinnamon in a flambé pan. As the butter melts under medium heat, add the banana liqueur and stir to combine. As the sauce starts to cook, peel and add the bananas to the pan.
2. Cook the bananas until they begin to soften, about 1 to 2 minutes. Tilt back the pan to slightly heat the far edge. Once hot, carefully add the rum and tilt the pan toward the flame to ignite the rum. Stir the sauce to ensure that all the alcohol cooks out.
3. Serve cooked bananas over ice cream and top with the sauce in the pan.