Bananas Foster

This classic New Orleans recipe was created in 1951 at Brennan’s restaurant. Bring back the flambe, I say!

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Banana

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 50 g butter
• 150 g (¾ cup) soft brown sugar
• ¼ tsp ground cinnamon
• 4 small bananas, halved lengthways, then halved again
• 60 ml (¼ cup) dark rum
• vanilla ice-cream, to serve

Instructions

1. Heat a heavy -based frying pan over medium heat. Add the butter, sugar and cinnamon and stir until the sugar dissolves into the butter. Add the bananas and cook for a few minutes or until they soften, then add the rum and tilt the pan to flambe.
2. Place 4 scoops of ice - cream into serving bowls. Add the hot bananas around the outside, then spoon a little of the sauce over the top. Serve immediately.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Banana

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G