Created in 1951 at Brennan's Restaurant in the heart of New Orleans' French Quarter, this dessert has long been a favorite. We've tweaked certain traditions - the classic recipe calls for banana liqueur, but we prefer this all-rum version. We also love the taste of bananas and coffee, so we use our Coffee Rum Ice Cream, instead of the traditional vanilla.
1. Cut bananas in half across and then lengthwise. Melt butter in a large nonstick skillet over medium-high heat. Add brown sugar and cinnamon and cook, stirring, until sugar disolves, about 2 minutes; mixture should combine and just begin to bubble. Add bananas, turning to cook on both sides until they start to soften slightly and brown, about 2 minutes.
2. Carefully add rum and shake pan back and forth to warm. The alcohol may ignite spontaneously from the heat; if it doesn't, and if you'd like a flame, use a long fireplace match to light and flame the alcohol. Shake pan bake and forth, basting bananas with sauce, until flame goes out.
3. Gently lift bananas from pan and place four pieces each in four shallow bowls. Divide ice cream among bowls and spoon sauce over ice cream and bananas. Serve immediately.
Hannaford fresh Magazine, July - August 2008