Skip to main content

Brennan's Bananas Foster #FantasticalFoodFight

By

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with rum. So. Many. Possibilities. I did test a Honey and Rum-Glazed Salmon that didn't quite make the cut, but it was a nice starting point and a tasty dinner.


All the Rum Creations

Brennan's Bananas Foster

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.

Ingredients

  • 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

Procedure

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.



Place the bananas in the pan. When the banana sections soften, carefully add the rum.


Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames die down, scoop the bananas over ice cream in individual serving dishes. Generously spoon warm caramel sauce over the top and serve immediately.
Labels:

Comments

  1. UnknownAugust 15, 2017 at 9:25 PM

    Bananas Foster is always such a treat at a restaurant! I have always wanted to try it at home. I think I have just been inspired!

    ReplyDelete
  2. A Day in the Life on the FarmAugust 16, 2017 at 3:27 AM

    What a wonderful treat. I know your boys were happy with this challenge.

    ReplyDelete
  3. Cookaholic WifeAugust 16, 2017 at 11:14 AM

    Yum! Bananas foster has been on my to-make list forever.

    ReplyDelete
  4. KarenAugust 16, 2017 at 6:21 PM

    Oooh, you got flames!! I'm so impressed Camilla! Beyond impressed!

    ReplyDelete
  5. AmyAugust 16, 2017 at 7:54 PM

    LOVE!!!!! Yum! You are on fire lady!

    ReplyDelete
  6. Mayuri PatelAugust 16, 2017 at 10:13 PM

    OMG, you actually got the flame, I remember trying to that with some brandy and I failed because I was so scared that the whole pan might tip! Dessert sounds delicious, never tried it.

    ReplyDelete
  7. JanieAugust 17, 2017 at 8:27 AM

    This looks fabulous! My husband loves bananas foster and it looks like I'm going to have to remember to make it for him soon :)

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more