Invented at the legendary Brennan’s in New Orleans, this simple dessert consists of bananas
sautéed in a sauce made of brown sugar, butter, and rum. The dish is then flambéed.
Spectacular, yes, but delicious? Not always. How do you make great-tasting bananas Foster?
Here’s what we discovered:
Test Kitchen Discoveries
Use both dark brown sugar and dark rum for a deep-flavored sauce.
Add dimension to the sauce with a cinnamon stick and a little
lemon zest. Leave the zest in a strip so that it can easily be removed before serving.
Flambéing the bananas is more than just a pyrotechnic stunt--it
burns off the bitter, boozy flavor of the rum. Move the pan off the heat and use a long match
to ignite the rum. Shake the pan slightly until the flames die down to ensure that all the
alcohol burns off.
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