📝 About This Recipe
Born in the legendary Brennan's restaurant in 1951, this iconic New Orleans dessert turns simple fruit into a sophisticated spectacle. Ripe bananas are bathed in a rich, buttery caramel sauce infused with cinnamon and dark rum, then dramatically ignited to create a deep, complex flavor. It is the ultimate tableside showstopper, balancing the heat of the flambéed sauce with the cold, velvety texture of premium vanilla bean ice cream.
🥗 Ingredients
The Fruit
- 4 large Bananas (firm-ripe, peeled and sliced lengthwise then halved)
- 1 teaspoon Lemon juice (to prevent browning)
The Caramel Base
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 1 cup Dark brown sugar (packed)
- 1/2 teaspoon Ground cinnamon (freshly ground if possible)
- 1/4 cup Banana liqueur (such as Giffard or Bols)
- 1 pinch Salt (flaky sea salt)
The Flambé
- 1/4 cup Dark rum (aged or spiced rum, 80 proof)
For Serving
- 1 pint Vanilla bean ice cream (high-quality, very cold)
- 1/4 cup Toasted pecans (roughly chopped for crunch)
- 4 sprigs Fresh mint (for garnish)
👨🍳 Instructions
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1
Prepare the bananas by peeling them and slicing them in half lengthwise, then cutting each half into two pieces to create uniform sticks. Lightly toss with lemon juice.
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2
In a large, heavy-bottomed skillet or flambé pan over medium heat, melt the 4 tablespoons of unsalted butter.
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3
Once the butter is bubbling, add the dark brown sugar, cinnamon, and a pinch of salt. Stir constantly with a heat-resistant spatula until the sugar dissolves into the butter.
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4
Continue cooking the sugar mixture for 2-3 minutes until it begins to bubble and looks like a smooth, thick syrup.
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5
Carefully whisk in the banana liqueur. The sauce may bubble vigorously; continue to stir until well incorporated and slightly reduced.
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6
Place the banana pieces into the skillet in a single layer. Cook for about 1-2 minutes per side, basting them with the sauce until they are soft and slightly translucent but still hold their shape.
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7
Prepare for the flambé: Ensure there are no flammable objects nearby and have a lid handy just in case you need to extinguish the flame. If using a gas stove, you can tilt the pan to ignite, but using a long-reach lighter is safer.
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8
Pour the dark rum over the bananas. Do not stir. Let the rum warm for about 5-10 seconds.
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9
Using a long-reach fireplace lighter, carefully ignite the rum vapors at the edge of the pan. The flames will rise about 6-12 inches; stay back and enjoy the spectacle.
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10
Gently shake the pan as the flames flicker. The alcohol will burn off in about 30-45 seconds, leaving behind a deep, caramelized flavor.
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11
Once the flame dies out completely, remove the pan from the heat immediately to prevent the sauce from becoming too thick or bitter.
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12
Quickly place two generous scoops of vanilla bean ice cream into four chilled dessert bowls.
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13
Divide the warm bananas among the bowls and spoon the hot caramel sauce generously over the ice cream.
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14
Garnish with toasted pecans for texture and a sprig of mint for a pop of color. Serve immediately while the sauce is hot and the ice cream is just beginning to melt.
💡 Chef's Tips
Use bananas that are 'firm-ripe'—yellow with a few brown spots; overripe bananas will turn into mush in the hot sauce. When flambéing, never pour rum directly from the bottle into the pan near an open flame to avoid the fire traveling up the stream into the bottle. If you are nervous about the flame, you can omit the ignition step and simply simmer the rum for 2 minutes to cook out the raw alcohol taste. Chilling your serving bowls in the freezer for 15 minutes beforehand helps prevent the ice cream from melting too quickly when the hot sauce hits it. For an extra layer of flavor, add a teaspoon of orange zest to the butter and sugar mixture.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. Serve alongside a cup of strong chicory coffee or a dark roast espresso for a true New Orleans experience. Add a dollop of fresh whipped cream lightly seasoned with nutmeg for extra decadence. For a texture contrast, serve with a crisp lace cookie or a piece of shortbread on the side. A small glass of the same dark rum used in the recipe, served neat, makes an excellent digestif.