Bananas shipped to the Port of New Orleans flavored boundless Creole desserts. This star-studded favorite honored Owen Brennan's pal, Dick Foster, who served as vice chairman of the Vice Committee that cleaned up the French Quarter during the 1950s. The show-stopper is justifiably No. 1 in the hearts and appetites of legions of our guests.

Brennan's Bananas Foster

Yield: 4 Servings

Ingredients

1/2 cup unsalted butter
1 cup packed brown sugar
6 tablespoons light or dark rum, divided
4 ripe bananas, peels, sliced lengthwise and halved again into quarters
1/2 teaspoon ground cinnamon
4 scoops vanilla ice cream

Method

In a flat sauté pan or medium skillet, add butter, sugar and 2 tablespoons rum; cook over medium-high heat while stirring to melt. Add bananas; use a table fork to lightly prick bananas while cooking. Sauté about 1 minute, or until bananas start to soften. 

Carefully tilt pan towards you to get the top half of pan hot, then remove the pan from heat. Pour remaining 1/4 cup rum over bananas. To flambé bananas, carefully ignite rum by either tilting pan towards flame on the range or cautiously lighting with a long taper match.

Gently shake flaming pan with one hand and sprinkle cinnamon over the flame with another hand. This makes the cinnamon sparkle and glow. 

When flames die out, immediately spoon bananas and sauce over ice cream.