Servings: 4
Notes: Brennan's Restaurant
New Orleans, LA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 640, Total fat 23 g, Saturated fat 14 g, Cholesterol 70 mg, Sodium 65 mg, Total carbohydrates 103 g, Protein 4 g, Vitamin A 20%, Vitamin C 20%, Calcium 15%, Iron 10%, Claims–good source of fiber, vitamins A and C, calcium and iron
Categories: Desserts, Fruits, Sautéing Method
2 ounces whole butter
8 ounces brown sugar
1/2 teaspoon ground cinnamon
2 fluid ounces banana liqueur
4 bananas, cut into quarters
2 fluid ounces white rum
4 scoops vanilla ice cream
1. Combine the butter, sugar and cinnamon in a sauté or flambé pan. Cook over low heat, stirring until the sugar dissolves.
2. Stir in the banana liqueur, then place the bananas in the pan. When the bananas soften and begin to brown, carefully add the rum.
3. Continue to cook 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 4 pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.
Notes: Brennan's Restaurant
New Orleans, LA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 640, Total fat 23 g, Saturated fat 14 g, Cholesterol 70 mg, Sodium 65 mg, Total carbohydrates 103 g, Protein 4 g, Vitamin A 20%, Vitamin C 20%, Calcium 15%, Iron 10%, Claims–good source of fiber, vitamins A and C, calcium and iron
Categories: Desserts, Fruits, Sautéing Method
2 ounces whole butter
8 ounces brown sugar
1/2 teaspoon ground cinnamon
2 fluid ounces banana liqueur
4 bananas, cut into quarters
2 fluid ounces white rum
4 scoops vanilla ice cream
1. Combine the butter, sugar and cinnamon in a sauté or flambé pan. Cook over low heat, stirring until the sugar dissolves.
2. Stir in the banana liqueur, then place the bananas in the pan. When the bananas soften and begin to brown, carefully add the rum.
3. Continue to cook 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 4 pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.
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