This fast, easy recipe from New Orleans is wonderful, with different textures and temperatures. Serve it over vanilla ice-cream and shortbread biscuits. Where the name comes from is a mystery.
Try to get bananas that are a little green at the tips. If they are too ripe, they will go mushy when cooked.
Use a flat-bottomed pan that is large enough to hold the bananas in one layer.
A high flame is needed for the whole process. Pre-heat the pan before adding the butter and have all ingredients ready, including the ice-cream scooped into bowls. The whole thing should take two to three minutes from the time you add the butter to the pan.
Bananas Foster Serves two 2 tbs unsalted butter 2 bananas, sliced into 7 mm rounds 2 tbs brown sugar 2-3 tbs dark rum Over a high flame, heat the pan, then add the butter. As soon as the butter is melted, add the sliced bananas and let them cook, tossing gently. Stir in the brown sugar; cook until it melts and coats the bananas. Remove the pan from the flame and carefully add the rum (it may ignite, so stand back) then put the pan back on the flame and cook for another minute.
Spoon over the vanilla ice-cream and serve immediately with a plate of shortbread biscuits.
