Cook Time: 5 Minutes
Bananas in New Orleans? Until the 1960's the main port for bananas coming in from South America was in fact New Orleans (until Standard Fruit moved their operations to Gulfport). Hailing from Brennan's Restaurant in 1951, Banana's Foster was developed for the newly named New Orleans Crime Commission Chairman, Richard Foster.
• 4 T. butter
• 1 C. brown sugar
• 1 whole stick cinnamon
• 1 mini bottle bananas 99, or other banana liqueur
• 3-4 bananas, cut in half lengthwise
• 1 mini bottle dark rum
• 4 scoops ice cream, pre-scooped and frozen
1. In a large saute pan, melt the butter with the sugar and the cinnamon stick over medium low heat. Continue until the sugar is dissolved.
2. Add the banana liqueur (off the heat). Return to heat, increasing it to medium high and add the bananas cut side down. Quickly get a bit of color on the bananas, flip over, and pour over the dark rum. Bring the rum to flames.
3. Place the ice cream in a shallow bowl. Place a banana down, spoon over some sauce and serve immediately!