Why This Recipe Works
This iconic New Orleans dessert is usually served flambéed at tableside. To adapt this recipe for the home cook, we inverted the usual order of steps and opted to skip the flambé. Most recipes start by first combining butter and sugar, sauté- ing the bananas, and finishing with the rum. We found that the sauce stayed smoother and creamier if we approached the dessert like a pan sauce: cooking the bananas in a mixture of sugar, rum, and other flavors and then whisking in butter at the end. We like the color and deep flavor of dark brown sugar in this recipe, and while any rum will do, our tasters preferred the caramel notes of gold rum.