Lew's Famous Bananas Foster
A simple, yet impressive, dessert dish. I have made this recipe for years at local functions and on television. It's a lot of fun to make.
A simple, yet impressive, dessert dish. I have made this recipe for years at local functions and on television. It's a lot of fun to make.
- Carbohydrate 141.9905475 g
- Cholesterol 42.823125 mg
- Fat 14.98494125 g
- Fiber 3.60914987421036 g
- Protein 2.54472875 g
- Saturated Fat 9.3234375 g
- Serving Size 1 1 Serving (285g)
- Sodium 136.304 mg
- Sugar 138.38139762579 g
- Trans Fat 1.16360275 g
- Calories 716 calories
Step-by-step
- Combine the butter, sugar, and cinnamon in a flamb? pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, 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 subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
Molten brown sugar melts into butter while cinnamon infuses the pan, releasing a rich aroma before the rum ignites into a brief flash of blue flame. Bananas absorb this warm caramel rapidly, transforming into tender segments ready to drape over cold vanilla ice cream.
- Control the heat by maintaining a gentle simmer when dissolving the sugar and butter; high heat will scorch the dairy solids instantly.
- Judge the readiness of the fruit visually by looking for translucent edges and a slight softening that yields gently to the back of a spoon, avoiding mushy overcooked pieces.
- Stand back when introducing the rum to the hot skillet, and tilt the pan slowly toward the gas flame or use a long fireplace match to ignite the alcohol safely.
- Serve the dish within two minutes of flaming so the temperature contrast between the hot caramel sauce and the frozen dairy remains sharp.
Pairing this sweet, spirit-forward dessert requires a contrasting element like strong black drip coffee or unsweetened cold brew to cut through the heavy sugar load. Standard white granulated sugar will work if brown sugar is absent, though the molasses depth will be notably reduced.
