Brill's Banana's Foster

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Banana's Foster: Serves Two….has alcohol in it though, although most of it burns off in the cooking process.

(these directions are not exact…we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless…

Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)


  • 2 sliced bananas
  • 2 tablespoons of butter (real butter only)
  • Creme de banana
  • Meyers dark rum
  • 1 orange (with skin, for zesting)
  • cinimen sugar mix….have a small ramekin next to you, but only use two teaspoons of it for effect.
  • 4 scoops of vanilla Ice Cream, two scoops to a bowl (chill glass bowls for best effects)
  • 1 med size pan (10 inch skillet works)
  • 1 Butane burner (you can do it on the stove top, but to do it table side makes it more fun! A small camp stove is what we used)
  • 1 zester for orange peel
  • 2 large serving spoons


  1. Have the burner ready to go, then put the butter in the skillet and turn the burner on med heat. Melt the butter, and then when it is melted zest the orange into the melted butter. Stir slowly, then begin folding the brown sugar in to the melted butter a little at a time, stirring frequently. Once the brown sugar is all in, stir the mixture until it turns from a dark brow to a light tan color. (we are making caramel at this point, really).
  2. Once the mixture has carmalized and turned tan, pull the pan off the flame/burner. (make sure that if you use a metal pan with a metal handle it isn't hot enough to burn you.) Add the Meyers Dark Rum while lifting the pan off the burner, and then put the bottle down (try a three count while pouring right from the bottle…use a pourer in the bottle though, for safety reasons.)….THEN quickly put the pan down on the burner. There should be a burst of flame…it there isn't, stir the mix with a spoon then place the spoon in the flame. When the spoon catches, quickly use the lit spoon to light the mixture. Keep stirring the mix while it is flaming, once the flames have died down from the initial burst, or the mix will burn on the bottom.
  3. While it is flaming, sprinkle a little cinnamon over the flame…the sugar in it will cause little sparks to flare up out of the pan.
  4. Do the same thing for the creme de banana, but don't expect the flames….creme de banana usually won't flame, it isn't alcoholic enough.
  5. Fold in the banana's, making sure to gently (or they will fall apart) stir them until each slice is coated well.
  6. Turn the heat off, and let it die down a bit. Get the Ice Cream out of the freezer (don't pull it out before this, it will melt while the flambe is happening), two scoops to a dish. Use the spoons to scoop out half of the mix to each bowl, and serve while still warm.

This recipe was submitted by Kwea on April 21, 2005.

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