This is a riff on the Bananas Foster recipe from the original creator of this dessert: Brennan's Restaurant in New Orleans. In 1951, Chef Paul created Bananas Foster, naming it for Richard Foster, a frequent customer and very good friend.
- 1/4 C butter
- 1 C organic granulated sugar
- 4 bananas, sliced into thick coins
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Combine the butter and sugar in medium skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves.
The sugar will dissolve, bubble, begin to burn, and form a smooth caramel.