2 tbsp brown sugar 1 tsp cinnamon 2 tbsp margarine 6 ripe bananas, peeled and sliced in half, lengthwise 3 tbsp dark Caribbean rum
Mix the brown sugar and cinnamon. Preheat the oven to 400F. Grease a 9x12inch ovenproof dish with margarine and sprinkle with half the cinnamon/brown sugar mixture. Arrange the bananas in the dish with the cut side down. Sprinkle with the rest of the cinnamon sugar mix and dot with margarine. Bake about 10 minutes or until the bananas are well cooked. Remove from the oven, sprinkle with the rum and ignite. Serve hot with vegan ice ‘cream'.
2 tbsp brown sugar 1 tsp cinnamon 2 tbsp margarine 6 ripe bananas, peeled and sliced in half, lengthwise 3 tbsp dark Caribbean rum
Mix the brown sugar and cinnamon. Preheat the oven to 400F. Grease a 9x12inch ovenproof dish with margarine and sprinkle with half the cinnamon/brown sugar mixture. Arrange the bananas in the dish with the cut side down. Sprinkle with the rest of the cinnamon sugar mix and dot with margarine. Bake about 10 minutes or until the bananas are well cooked. Remove from the oven, sprinkle with the rum and ignite. Serve hot with vegan ice ‘cream'.
This is a weak variant of an old New Orleans classic called Bananas Foster. I don't know if Bananas Foster originated at Brennan's, but they provide their recipe for it online at brennansneworleans.comr bananasfoster.htmlOpen ↗.
It's prepared much quicker on the stovetop rather than in the oven.
Two things to note: 3 tablespoons of rum spread sprinkled across as much material as there is will not ignite. Second, even if you substitute the generous half-cup of booze in Brennan's recipe for the meager 3 tablespoons in Jon Lindsay's, it *still* might not ignite if you're using standard 80 proof (40°) dark rum like Myers's; the alcohol content simply isn't high enough. However, be very careful if you use 151 rum, as that stuff will ignite explosively.
