Pat and I love to order this dessert at Brennan’s restaurant in New Orleans, Louisiana. The waiter comes to your table with his cart and cooks, then flambes, this wonderful dish right before you. Brennan’s gave us a copy of their recipe, so now I am able to create it at home.
By Kent Savoie
4 Bananas
1/4 Cup Butter
1 Cup Brown Sugar
1/4 Cup Creme De Banane (banana Liqueur)
1/2 Teaspoon Cinnamon
1/4 Cup Dark Rum
4 Cups Vanilla Ice Cream
Melt butter. Stir in brown sugar, liqueur, and cinnamon.
Bring to a simmer and cook 2 minutes.
Add bananas (cut in half and slice lengthwise). Cook 4 minutes. Remove from heat.
Add rum and ignite.
Serve over ice cream.
Savoie Secrets: It's a Family Recipe 