This is my version of this famous New Orleans dessert which was invented by Ella Brennan, Chef Owner of the legendary New Orleans restaurant “The Commander’s Palace.” The recipe is easy, but requires flaming, and you should read the safety instructions carefully before attempting it.
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
Click here to order your own copy of “The Commander’s Palace New Orleans Cookbook” from Amazon.com For other great cook books recommended by Chef Rick Click Here
Click here to order The Commander's Palace New Orleans Cookbook from Amazon.com.
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 doesnÕt 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 mixes with the sugar mixture.
Serve over premium vanilla ice cream in a brandy snifter, large wine glass or glass bowl.
Serves 4
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