This dessert is on fire.
The first time I had Bananas Foster was in my high school French class. My French teacher rolled out a portable gas burner in the middle of the classroom and created one of the most delectable desserts I’ve ever eaten. I don’t know if that type of “open-flame cuisine” would be allowed today but I never forgot the taste of it.
Years later, I was reintroduced to it in a historic restaurant in New Orleans. The combination of flambéed bananas, melted butter, and the right amount of brown sugar and cinnamon is one dessert that should be on everyone’s must-try list! The best part is topping this flamed treasure with a large scoop of Hiland Dairy Vanilla Ice Cream and smothering it with the warm caramel sauce from the pan. Bon appétit!
- ½ cup Hiland Dairy Salted Butter
- 1 cup packed brown sugar
- ½ teaspoon cinnamon
- 1 ½ teaspoons vanilla extract
- 4 bananas
- ¼ cup finely chopped walnuts
- ½ cup dark rum
- 4 large scoops of Hiland Dairy Vanilla Ice Cream
- Combine butter, sugar and cinnamon in a skillet. Place over low heat until sugar is completely dissolved.
- Peel the bananas and cut them lengthwise and then in halves. Set aside.
- Stir in vanilla extract and then place the bananas and walnuts in the pan.
- Flip the bananas over and when bananas begin to soften and brown, slowly pour in the rum.
- Immediately light the rum using a long-tipped lighter.
- When the flame subsides (about 10 seconds), remove the bananas and arrange them on a plate.
- Serve with a large scoop of vanilla ice cream and a generous drizzle of the warm sauce.
Diva’s Tip: This dessert also pairs well with Hiland Dairy Black Walnut or Hiland Dairy Butter Pecan ice cream.
~ The Dairy Diva