This is one of my stepfather’s favorite desserts, and while I have great memories of eating it growing up, this combination of the original recipe from Brennan’s Restaurant in New Orleans and an Alton Brown recipe I found at foodnetwork.com is the best I’ve had. Serves 4.
- 4 TBS unsalted butter
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 4 bananas, peeled, sliced lengthwise, then crosswise (so you should have 16 pieces)
- 1/2 cup dark rum
- vanilla frozen yogurt or ice cream
In a skillet over low heat, combine butter through nutmeg, cooking and stirring until butter melts and it all conglomerates.
Add bananas and cook, stirring frequently,
until sugar melts and everything’s thick and bubbling.
Add rum, stirring until it gets very hot,
then ignite the rum using a long match (thanks to our friend, Bob, for catching this part on camera!). When the flame dies out, spoon out bananas and lots of sauce over 4 bowls of ice cream. Eat immediately, and feel free to lick the bowl clean.