Courtesy of Clifton, The Country Inn & Estate, Charlottesville, Virginia
In 1951, a chef at the legendary Brennan’s restaurant in New Orleans created a banana dish in honor of one of the restaurant’s loyal patrons, Richard Foster. Since then, the dessert has become synonymous with the South.
3 bananas, peeled and halved crosswise
1/2 cup (4 oz/125 g) unsalted butter
1/2 cup (3 1/2 oz/105 g) packed brown sugar
1/4 cup (2 fl oz/60 ml) dark rum
1/4 cup (2 fl oz/60 ml) Galliano* liqueur
1/4 teaspoon salt
1 quart vanilla bean ice cream
Cut the banana pieces in half lengthwise. In a large frying pan, combine the butter, brown sugar, and salt. Cook over medium heat until blended and bubbling. Add the bananas and sauté for about 1 minute. Remove from heat and carefully stir in the rum and Galliano. Return to medium heat and cook for 3 or 4 minutes.
To serve, place a large scoop of ice cream in each of 6 shallow bowls. Arrange 2 banana pieces on top, pour the sauce over, and serve immediately.
Makes 6 servings
*Galliano is an anise-flavored liqueur.