Ingredients:
- 4 tablespoons Unsalted Butter, cold and cubed
- ½ cup Dark Brown Sugar, packed
- ½ teaspoon Ground Cinnamon
- ¼ cup Dark Rum
- 1 tablespoon Banana Liqueur (optional)
- 4 medium Ripe, Firm Bananas
- 1 teaspoon Lemon Juice
- 4 scoops High-quality Vanilla Ice Cream, for serving
Instructions:
- Prepare the Bananas: Slice the firm bananas diagonally into halves or thirds. Toss gently with lemon juice to prevent immediate browning. Set aside.
- Mise en Place: Measure and place all remaining ingredients (butter, sugar, cinnamon, rum) within arm’s reach next to the hob. Your mise en place is key here!
- Melt the Base: Place a heavy-bottomed pan over medium-high heat. Add the butter and allow it to melt completely.
- Add Sugar and Spice: Stir in the dark brown sugar and cinnamon. Cook, stirring constantly, until the sugar is fully dissolved and the mixture begins to bubble vigorously and darken slightly (about 1–2 minutes).
- Incorporate Liqueur (If Using): If using banana liqueur, stir it in now.
- Add Bananas: Place the banana slices gently into the bubbling caramel sauce. Cook for 1 minute, turning once, until they are warmed through and coated in the sauce. Do not overcook.
- Add the Rum (Safety First!): Remove the pan from the heat briefly. Pour the dark rum over the bananas and caramel. (Do not pour rum from the bottle near an open flame!)
- Ignite (Optional Flambé): Return the pan to the heat. Carefully light the alcohol vapour using a long match or lighter held near the liquid surface. Ensure your extractor fan is off and keep your face back.
- Allow Flame to Burn Off: Let the flame burn naturally until it completely dissipates (30–60 seconds). Once the flame is gone, the alcohol has evaporated.
- Serve Immediately: Do not let the dish cool in the pan.
- Assemble: Place a generous scoop of vanilla ice cream into four serving bowls. Spoon the hot Bananas Foster and all the residual caramel sauce directly over the ice cream. Serve instantly.