I was a faithful fan of Chef Emeril Lagasse’s live show on Food Network years ago. One day he made this delicious dessert that’s native to Louisiana with the most simple ingredients.
I thought to myself, I would definitely make this dessert in the near future. Then that’s when Emeril lit the dessert aflame and my plan to make the dessert in the near future was quickly set on the mental back burner, I was terrified! I was new to marriage, and while I wasn’t new to cooking, I surely didn’t want my husband to come home from work to a burned down kitchen. However, I was still very intrigued by the dramatics, and the live audience reaction was electrifying.
Years later, we hadn’t traveled to New Orleans yet, and this dessert was still on my mind. So, Valentines Day was coming and I decided to conquer this infamous dessert. It was really easy to put together and super quick. When it was time to flambe´ the dessert I found the longest lighter ever… I mean, I would like to keep my eyebrows. Wouldn’t you? My husband was standing right next to the stove with the fire extinguisher just in case things went bad. There was a big whooooosh and a flash of heat, flambe´!
Sweet Success!! This dessert was amazing and quickly became one our favorites. It’s the perfect mixture of warm sweetness that’s cut with the spices of the dark rum. The caramelized bananas are the perfect texture and flavor. Even if you’re not a fan of bananas I encourage you to try this dessert. The bananas really take on a great flavor from the brown sugar and rum. You can use this banana foster topping for practically anything, ice cream, french toast, funnel cake…the list can go on and on.
Today, I am a lot better at making this dessert and I would like to share a video tutorial with my Sweeties. Hope you enjoy! Please make sure you’re subscribed to this blog and our Sweets by Chy Youtube channel for more video tutorials.
- 2/3 cups brown sugar
- 1/4 cup (half stick) unsalted butter
- 1/4 cup dark rum
- 1/8 tsp cinnamon
- 2 bananas sliced
- Melt butter in a saucepan on medium heat. Add brown sugar.
- With a wooden spoon mix until combined. Cook mixture until it’s bubbling and the sugar starts to melt.
- Carefully add dark rum, use a long lighter and ignite the mixture.
- Once the flame goes away add cinnamon
- Add bananas. Don’t overcook.
- Serve on top of your favorite ice cream