Coffee Bananas Foster

The New Orleans culture and cuisine will survive anything – even Hurricane Katrina. Here’s an interesting take on a traditional Big Easy dessert (originated at Brennan’s). Since there’s nothing to flambé, it’s easier than the original recipe and the addition of brewed coffee makes it very special indeed.

Timing is everything here, so read the recipe through before you begin. Once you do start, it’s almost too late to read the recipe.

* 3 large, firm, under-ripe bananas, peeled

* 3 tablespoons butter, salted or unsalted

* 1/3 cup packed light brown sugar

* 1/2 cup strong brewed coffee

* 2 tablespoons rum, preferably dark

* Vanilla or coffee ice cream, for garnish

1. Cut the bananas in half, crosswise. Cut each half in half lengthwise and carefully set the pieces aside on a large plate. Have 4 dessert plates standing by.

2. Melt the butter in a large skillet, preferably nonstick, over medium heat. Don’t use plain cast iron; it might discolor and alter the flavor of the sauce. Add the banana slices, cut side down, and fry them for about 20 to 30 seconds. Carefully turn the bananas over, then shake the brown sugar over them. Pour the coffee and rum over the bananas. Increase the heat and quickly bring the liquid to a boil, shaking the pan somewhat to “stir.”

3. As soon as the bananas start to lose their firmness, divide the slices evenly between the plates. Put the skillet back on the heat and reduce the syrup until it is syrupy, but don’t overdo it; you want some sauce for the ice cream.

4. Put a scoop or two of ice cream on each plate, them spoon some of the sauce over each portion. Serve at once.

Makes 4 servings

(Back to Headlines)