Bananas Foster for Two
Sparks will fly when you create this dazzling dessert, an enhanced version of the original 1950s recipe from New Orleans. Bananas Foster provides a classic, elegant finale to a special meal, yet is as simple to prepare as it is spectacular!
About the Chef
Mark Bohanan, executive chef and owner of Bohanan’s Prime Steaks and Seafood, has been recognized as one of San Antonio’s finest executive chefs and is definitely one to watch in the culinary world.
About the Restaurant
Bohanan’s Prime Steaks & Seafood offers Japanese Akaushi Steaks and mesquite-grilled Prime Aged Center Cuts of Midwestern Corn Fed Beef, as well as an array of freshly preparedseafoodand flaming table-side desserts. Anaward-winning wine list and rich house-blended coffee round out an extraordinary dining experience. Executive Chef/Owner Mark Bohanan brings the storied Texas steak experience to the highest level of fine dining.
Learn more about Bohanan's
Bananas Foster for Two
Serves 2
Ingredients
2 scoops vanilla ice cream in cold bowls or goblets
2 bananas, split in half lengthwise, then in half horizontally to yield 8 pieces
2 ounces unsalted butter
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon + small amount to sprinkle
1/4 teaspoon ground nutmeg
2 ounces banana liqueur
2 ounces brandy
Directions
In a pan over a medium flame, melt the butter. Add the brown sugar, nutmeg and cinnamon. Stir constantly until sugar is melted. Add banana liqueur and bananas. Stir constantly, basting bananas with the caramel to heat them through. When bananas are softened slightly, CAREFULLY pour the brandy into one side of the pan. Tip the pan slightly and allow the brandy to ignite. Shake the pan, allowing the brandy to flame. Sprinkle remaining cinnamon over the mixture--be careful with this step as the cinnamon acts as sparklers for added effect. When the brandy has burned off, remove the pan from the heat and serve immediately over ice cream.
