I returned home last night after four days in New Orleans. One morning we had breakfast at Brennans, which is one of the ultimate decadent N.O. meals. We had a 3 course breakfast and this was our dessert. Yes!! Dessert after breakfast-isn't that great!! In 1951, this recipe was created by a chef at Brennans and they were kind enough to share this with us.
1Combine the butter, sugar and cinnamon in a flambe pan or skillet. Place the pan over low heat, either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissloves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.