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.
- 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.
- 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.