- 2 bananas
- 2 tablespoons sunflower oil
- 4 tablespoons sugar
- 1/2 cup white rum
- 1 lime, squeezed
- Peel and halve each banana lengthwise.
- Heat the oil in a frying pan over medium heat.
- Brown the bananas 5 minutes on each side.
- Add the sugar and pour in the rum. Cook for 2 minutes. Flambé.
- Sprinkle with lime juice and serve at once.
Bananas Foster was created at New Orlean's Brennan's Restaurant in the 1950s. It is similar to the above recipe in that firm-ripe bananas are sliced lengthwise and sautéed.
But butter is used, not oil, along with dark-brown sugar, dark rum, lemon juice, and banana liqueur. It is flambéed and served with vanilla ice cream. The dessert was named after a loyal Brennan's customer, Richard Foster.
Source: "French Caribbean Cuisine" by Stephanie Ovide (Hippocrene Books)
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|