Speaking of which, the best way to avoid that kind of thing is to make sure you have the flame turned off when you add the banana liqueur and the rum. Once in, you have a chance to stand back a little, and you should be fine to flambé. By the way, if you’re using an electric stove, simply use a long fireplace lighter to ignite.
As I mention in the video, try to find the largest bananas you can for this. We definitely want them to get nice and tender in the rum sauce, but we don’t want them falling apart. Along the same lines, only cook the bananas for about 30 to 60 seconds per side before adding the booze.
That may not seem like much, but by the time the sauce comes together, they’ll be perfect. Another great tip, especially for larger groups, is to scoop the ice cream ahead of time, and keep your bowls in the freezer. You want to spoon over bananas Foster piping hot, and don’t want it cooling down while you’re scooping ice cream for six people.
Of course, in New Orleans they prepare this tableside, which can be a challenge at home, so you’ll have to settle for turning down the lights, and gathering all your guests around the stove to watch the show. I hope you give this great American desert to try soon. Enjoy!
Ingredients for two portions:
2 bananas, peeled, cut in four pieces each
3 tablespoons unsalted butter
3 tablespoons packed brown sugar
1 ounce Banana liqueur (mine was 17% alcohol)
2 ounces rum
2 pinches cinnamon
2 scoops vanilla ice cream