I love bananas.
Banana bread, banana pudding, banana splits, a fresh banana for breakfast. Let’s face it, they’re delicious, and healthy.
I also really like dessert. And sugar. And everything that’s bad for you.
Enter stage left, Bananas Foster.
Bananas. Sugar. Butter. Alcohol. Served over ice cream?
What, might I ask you, could possibly be better?!
I also take some pride in the fact that this recipe was started at a fancy pants restaurant in New Orleans, called Brennan’s, as a table side presentation dessert- you’ll see why in a minute. Brennan’s then expanded to Houston, and opened up a location here. So, it’s a little fun fact that although it’s not the original location that invented the dish, it still feels kinda local. Maybe I’m thinking too much into this. And maybe one day I’ll have enough money to actually eat at this place!
And of course, when I am wealthy enough to go there, I sure as hell won’t be telling Mr. Brennan I Cara-fied his recipe!
cara-fied (CARE-uh-fied) 1. The act of tweaking or executing something in a very subtly wrong way, but still having it work out somehow in the end.
So there you have it folks, the latest word I have coined, in the honor of your’s truly. It’s a funny quirk I have, but it’s definitely a real thing.
So on to the recipe then!
The original recipe I was using can be found here. But let me tell you how I switched it up.
For starters, it called for 1/2 cup butter, some cinnamon, and 1 cup brown sugar, so I started with that. You put the ingredients in a pan on the stove over low heat as you stir the sugar into the butter. And I got the weird looking consistency of the bottom photo on the left- it looked too dry and not sauce-y enough. I double checked the recipe to make sure I read it correctly, and I noticed you’re supposed to be 1/4 cup of banana liqueur- something I opted out of to save some money. Obviously, the full cup brown sugar was planned with that extra 1/4 cup of liquid! Oops. So I went ahead and added the second half of the butter stick, and it mixed together much better, resulting in that much improved top photo.
I sliced up 3 bananas. Just cut off the ends, and slice them straight down the center. Then go ahead and cut those halve in half. I threw them in my delicious butter, brown sugar and cinnamon mixture. At this point, the kitchen was filling with heavenly smells so strong my mom even got out of bed (mind you I was doing this at like 10 pm) and wandered into the kitchen. Needless to say, I really wanted to try it. I’m impatient, and I like sweet things, so silly me put a spoon in the literally boiling sugar mixture and got a dab of it on my finger to taste.
Seriously, don’t do it.
It was awful. The mixture was sticky, so I was uncontrollably flapping my arm around trying to get the stuff to come off, meanwhile it was searing the skin of my poor little finger. 1/10- would not recommend. It hurt. A lot. My finger was a trooper though, and I still seem to have my entire fingerprint, so all was well.
Next came the exciting part.
It literally took a team of three people to execute this. My mom wanted to spectate, and my boyfriend was there to chaperone (you would not believe the look he gave me when I stupidly burnt my finger- oops! Hehe). This is also another area where I took a short cut. Instead of using the traditional dark rum, I use some good old SoCo- Southern Comfort. We had it on hand, the bottle said New Orleans which is where this recipe originated, so I figured, why not? I poured the 1/2 cup of liquor into the pan, while my mom held the lighter ready to go, and Seth was ready to snap some pictures for me.
Mom clicked the lighter.
She did it again.
I knew it worked, I had tested it before we started! Meanwhile, my precious bananas were soaking and bubbling in this sugary, buttery, alcoholic mixture.
I walked towards the stove to stir them up a little so nothing would burn, and that’s when mom finally got the lighter going.
I swear to god, I almost lost my eyebrows. We ended the night with not only a sugar rush, but an adrenaline rush!
It’s fun to watch too! And even more fun to eat. We served it over some Blue Bell (those of you from Texas will understand) Homemade Vanilla ice cream. It was delicious. I wasn’t able to get the best picture of the dish all put together because my ice cream was quickly turning into soup, but no regrets about that.
Despite everything I changed up about this recipe, it still came out awesome! Guess you just can’t go wrong with bananas, sugar, butter and alcohol. Who woulda thought.