I thought that since tomorrow is Mardi Gras that I would do a classic from the Big Easy. This recipe was originated at Brennans Restaurant in the French Quarter.
Bananas sliced 3 ea.
Brown sugar 1/4 cup
Butter 8 oz.
Captain Morgan Rum 6 oz.
Banana Liquor 2 oz.
In a skillet melt the butter. Desolve the sugar in the butter. add the liquor. Add the bananas and cook for two min. Remove the pan from the heat and add the rum and return to the heat and flambe*. Scoop vanilla ice cream into 8 small bowls. Cover with the banana mixture. Makes four servings
* When you flame the rum be careful not to burn your self. If possible use a fireplace
match.
Bananas sliced 3 ea.
Brown sugar 1/4 cup
Butter 8 oz.
Captain Morgan Rum 6 oz.
Banana Liquor 2 oz.
In a skillet melt the butter. Desolve the sugar in the butter. add the liquor. Add the bananas and cook for two min. Remove the pan from the heat and add the rum and return to the heat and flambe*. Scoop vanilla ice cream into 8 small bowls. Cover with the banana mixture. Makes four servings
* When you flame the rum be careful not to burn your self. If possible use a fireplace
match.
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