My first recipe post for the year is a dessert I absolutely love. This dessert originated in New Orleans by Chef Paul Blange at Brennan’s Restaurant….One of the most popular restaurant families in New Orleans.
This is a very easy recipe, but please be careful with the flambé
1/4 c butter, 1 cup packed brown sugar, 1/2 teaspoon cinnamon, 1/4 cup Bacardi Vanilla Rum, 2 bananas halved, 1/4 cup dark rum and vanilla bean ice cream.
Combine butter, sugar and cinnamon in a pan over low heat, stir and let sugar dissolve. Stir in vanilla rum and add bananas. Cook until bananas are soft. Then slowly add dark rum and ignite to burn off alcohol. Place bananas in a bowl after cooked and add two scoops of ice cream.