This is my version of this famous New Orleans dessert invented by Ella  Brennan, Chef Owner of the legendary New Orleans restaurant Commander’s  Palace. The recipe is easy, but requires caution, as you’ll be working with  open flame.

Safety Instructions:

• If you have long hair, put it back in a pony tail.
• Do not wear loose  clothing or baggy sleeves while cooking.
• Remove skillet from heat before  flaming, especially if you have a gas range or cook top.
• Make sure no part  of your body is over the skillet before adding the liquor to the skillet.
• As  with all things in cooking (and life!), just use common sense and you’ll do  just fine.

Ingredients:

• 4 ripe bananas,  sliced lengthwise
• 4 tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, preferably freshly  ground
• Juice of 1 lemon
• 1/2 cup brandy
• 1/2 cup banana liqueur

Pour brandy and banana liqueur into a single measuring cup or bowl and set  aside.  In a 10- inch skillet over medium heat, melt butter. Add brown  sugar, cinnamon and nutmeg, stirring constantly with a whisk  or wooden  spoon until sugar is melted. Add  bananas and  spoon the warm sugar mixture  over them. Heat until bananas  are warmed through and covered with syrup but  not mushy.

CAUTION! REMOVE the skillet from the burner before adding the liquor!

Carefully add the brandy and banana liqueur  . If the butter is very hot,  they will flame on their own. If the liquor doesn’t flame, either CAREFULLY light it with a match and flame it until the flame dies out or  reduce the  heat and cook until the alcohol evaporates  After the alcohol has  evaporated, add lemon juice and stir until it blends with the sugar mixture.  Serve over premium vanilla ice cream in  a brandy snifter,  large wine glass  or glass bowl.

Makes 4 servings.

Cooking Tips from Guest Chefs