Ingredients & Recipe (which is why most people are really here): 8 tbsp. unsalted butter 1 cup packed brown sugar 1⁄2 tsp. ground cinnamon 1⁄4 cup banana liqueur 4 bananas, peeled and quartered 1⁄4 cup white rum Vanilla ice cream, for serving Cooking: Melt butter, sugar, and cinnamon in a 12″ heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4-6 minutes. Add rum, and using a match or lighter, ignite to flambe; cook until flame dies out. Spoon bananas and sauce over ice cream.
I got to eat here as a yoot back in the day and it was really cool, bananas foster included except my folks made us all wear little kid business suits and clip-on ties.
I gotta tell you, make this for the Wife for a stay at home dinner dessert and besides being a show stopper and yummy, it shows you only want to feed her the best.❤
Hi, I'm rich (because my family started several restaurants half a century ago that were passed down to me), so what I say is more important to listen to [although I never explain the recipe that people came here to find, that is some no-name peon that studied hard to work for one of my inherited restaurants]. Let me tell you an anecdote about how my aunt an I laugh about fame.
What rum did the original Bananas Foster (BF) use? Was it 196% proof alcohol to make it flame up? I've tried making BF, and the rums I've used were duds. I've used Myer's Jamaican Rum (20 percent alcohol) and I've used Bacardi Rum (40 percent alcohol). In a nearby liquor store, they have rum that's 46% alcohol this would make it 92 proof. (Here's the mathematical conversion equation from Proof (P) to Percent Alcohol (Pa): P = 2 x Pa. This means that Proof is equal to double the Percent Alcohol. So, if a rum is 96 proof, then the rum has 48 percent Alcohol in it, since 96 = 2 x 48. In other words, you need to divide Proof by 2 to get Percent Alcohol; and you need to multiply Percent Alcohol by 2 to get Proof. Mathematically, you get these two equations: P = 2 x Pa, and Pa = P/2.)
BTW, the Myer's rum made the BF have a bitter after taste. And this bitterness was soaked into the bananas. The Bacardi doesn't have the bitter after taste. The type of rum used can change the whole character of the BF. I'd say that the Rum is to BF as the Post is to the fiddle (for those who don't know anything about fiddles, the Post is a small, thin, cylindrical piece of solid wood in the fiddle that's known as "the Soul" of the fiddle. You can google the key words "fiddle, violin, post" to learn more.)
20% is too low likely. Bacardi (40%) and up should work just fine. You should take it off the heat before you add the liquor in, add it in and let it heat up for around 5-10 seconds, then you need to introduce a flame to the alcohol vapors. You likely won't see the vapors but using a long lighter right over the pan and lighting it should work just fine. Americas Test Kitchen has a good video on here about bananas foster and how to flambé.
Thanks for you input. About 3 weeks ago I went to a nearby liquor store, got an 80 proof Bacardi Rum, put a lighted match to it; and it was a dud too. The flame of the match went out as soon as it hit the rum. Afterwards, I watched as many youtube videos on BF as I could find. And I asked the people making the videos what was the proof of rum they used to get the BF to light up. Only one person was kind enough to write me back. He said he used 151 proof rum. He tried the lesser proof rums, and the FB didn't flame for him either. I tried to buy Bacardi 151. But Bacardi stopped making that rum about a yr or two ago. But I managed to get a hold of Don Q 151 (the Don Q is 10000x better, IMHO, than Bacardi) and put 1/4 cups into the BF mix. Presto! It lit up really well! And the BF tasted great! So, from my experience, anyone who wants a BF that will flame, be sure to get rum that is 151 proof. Warning: Don't get anything higher than 151 or else you'll run the risk of a fireball and serious burn injury! The 151 does a great job of lighting up!
There used to be a recipe on youtube for this that was delicious but for the life of me I can't find it now that i need it again. I remember some of the ingredients but not the proportions. They used bacardi 151 and when you light it up it will make sparks when you throw the cinnamon into the fire. It's kind of cool.
The fire burns off the alcohol by the fumes then rest cooks off on the stove top with the boiling hot caramel sauce. It's totally safe for kids to eat as long as it was prepared right.
georg cantor I've never heard of anyone using Vodka, but a lot of people in Northern Ky and Southern Indiana use good ole fashioned Kentucky Bourbon😆 As long as the alcohol has a high proof and will burn it should work. A chef at my work used Amaretto the other night.
Beautiful. There is absolutely NO excuse for all other bananas foster videos to be 8 min long a pop. You hit the nail on the head with this one
Ingredients & Recipe (which is why most people are really here):
8 tbsp. unsalted butter
1 cup packed brown sugar
1⁄2 tsp. ground cinnamon
1⁄4 cup banana liqueur
4 bananas, peeled and quartered
1⁄4 cup white rum
Vanilla ice cream, for serving
Cooking:
Melt butter, sugar, and cinnamon in a 12″ heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4-6 minutes. Add rum, and using a match or lighter, ignite to flambe; cook until flame dies out. Spoon bananas and sauce over ice cream.
I grew up in NOLA and had the pleasure of enjoying this dish in my youth. It is truly a classic New Orleans dish...Along with bread pudding
This is such a wonderful dish. I remember going there and dressing in jacket and tie. It was really a special treat. Thanks to the Brennan family.
I got to eat here as a yoot back in the day and it was really cool, bananas foster included except my folks made us all wear little kid business suits and clip-on ties.
Still a kid-I LOVE IT!!😊😊❤❤😊😊
Kids love rum!
I gotta tell you, make this for the Wife for a stay at home dinner dessert and besides being a show stopper and yummy, it shows you only want to feed her the best.❤
There's a video of Irish people tasting American desserts and bananas Foster was one of the desserts. They were HIGHLY impressed with it.
Your grandma a dessert god my dude !!!!
What is that red stuff on top of sugar?
That's the cinnamon!
What does him owning several restaurants have to do with the original recipe??
Hi, I'm rich (because my family started several restaurants half a century ago that were passed down to me), so what I say is more important to listen to [although I never explain the recipe that people came here to find, that is some no-name peon that studied hard to work for one of my inherited restaurants]. Let me tell you an anecdote about how my aunt an I laugh about fame.
love it!
What rum did the original Bananas Foster (BF) use? Was it 196% proof alcohol to make it flame up? I've tried making BF, and the rums I've used were duds. I've used Myer's Jamaican Rum (20 percent alcohol) and I've used Bacardi Rum (40 percent alcohol). In a nearby liquor store, they have rum that's 46% alcohol this would make it 92 proof. (Here's the mathematical conversion equation from Proof (P) to Percent Alcohol (Pa): P = 2 x Pa. This means that Proof is equal to double the Percent Alcohol. So, if a rum is 96 proof, then the rum has 48 percent Alcohol in it, since 96 = 2 x 48. In other words, you need to divide Proof by 2 to get Percent Alcohol; and you need to multiply Percent Alcohol by 2 to get Proof. Mathematically, you get these two equations: P = 2 x Pa, and Pa = P/2.)
BTW, the Myer's rum made the BF have a bitter after taste. And this bitterness was soaked into the bananas. The Bacardi doesn't have the bitter after taste. The type of rum used can change the whole character of the BF. I'd say that the Rum is to BF as the Post is to the fiddle (for those who don't know anything about fiddles, the Post is a small, thin, cylindrical piece of solid wood in the fiddle that's known as "the Soul" of the fiddle. You can google the key words "fiddle, violin, post" to learn more.)
20% is too low likely. Bacardi (40%) and up should work just fine. You should take it off the heat before you add the liquor in, add it in and let it heat up for around 5-10 seconds, then you need to introduce a flame to the alcohol vapors. You likely won't see the vapors but using a long lighter right over the pan and lighting it should work just fine. Americas Test Kitchen has a good video on here about bananas foster and how to flambé.
Thanks for you input. About 3 weeks ago I went to a nearby liquor store, got an 80 proof Bacardi Rum, put a lighted match to it; and it was a dud too. The flame of the match went out as soon as it hit the rum. Afterwards, I watched as many youtube videos on BF as I could find. And I asked the people making the videos what was the proof of rum they used to get the BF to light up. Only one person was kind enough to write me back. He said he used 151 proof rum. He tried the lesser proof rums, and the FB didn't flame for him either. I tried to buy Bacardi 151. But Bacardi stopped making that rum about a yr or two ago. But I managed to get a hold of Don Q 151 (the Don Q is 10000x better, IMHO, than Bacardi) and put 1/4 cups into the BF mix. Presto! It lit up really well! And the BF tasted great! So, from my experience, anyone who wants a BF that will flame, be sure to get rum that is 151 proof. Warning: Don't get anything higher than 151 or else you'll run the risk of a fireball and serious burn injury! The 151 does a great job of lighting up!
You just didn't follow the recipe correctly
There used to be a recipe on youtube for this that was delicious but for the life of me I can't find it now that i need it again. I remember some of the ingredients but not the proportions. They used bacardi 151 and when you light it up it will make sparks when you throw the cinnamon into the fire. It's kind of cool.
Kids can eat it with the Rum?? I mean I would when my kid was 9-10. But might hold off right now while he is a toddler.
Most all the alcohol is burnt out.
The fire burns off the alcohol by the fumes then rest cooks off on the stove top with the boiling hot caramel sauce. It's totally safe for kids to eat as long as it was prepared right.
Uncle Owen😂😂
🍴😇 Banana Foster sauce made from butter, brown sugar, cinnamon, molasses, light corn syrup.
Thai Coconut Banana Foster
1 tablespoon butter
3 tablespoon palm sugar
1 cup coconut milk
1 tablespoon rum, (optional)
1 ripe banana
cornstarch slurry
Vanilla or coconut ice cream for serving
what is he pouring?
Jeremy Park The rum😆
Instead of rum could you use vodka?
georg cantor I've never heard of anyone using Vodka, but a lot of people in Northern Ky and Southern Indiana use good ole fashioned Kentucky Bourbon😆 As long as the alcohol has a high proof and will burn it should work. A chef at my work used Amaretto the other night.
Banana liqueur and rum
@@georgcantor7172 No, you cannot.
That's it? Why would anyone spend their time creating a video that is nothing more than mouth speak?
He basically explained how to do it...
That's it? Why would anyone spend their time creating a comment that is nothing more than an aimless question?
@@boris9305 : No he didn't. Not at all.