Chocolate Bananas Foster
Chocolate Bananas Foster adds melted semisweet chocolate to the classic New Orleans flambé. The sauce is built from butter, dark rum, orange zest, vanilla and three ground spices: allspice, nutmeg and cinnamon. Using slightly unripe bananas matters, because they hold their shape through a minute on each side in the hot pan. Restaurants in New Orleans finish this dish at the table, but the flame is just as easy at home.
Instructions
Put the chocolate, butter, zest, salt, granulated sugar, allspice, nutmeg, cinnamon and vanilla in a large skillet over medium-high heat. Hold back the bananas, powdered sugar and rum for now. Stir until the mixture comes to a boil.
Lay the banana halves in the skillet, leaving at least ½ inch (1.3 cm) between them so they cook evenly. Cook them for 1 minute on each side.
Lift the bananas out of the pan and keep them warm. Turn the heat to high and bring the sauce back to a strong boil, then switch off the heat.
Pour in the rum. If it does not catch fire on its own, light it carefully with a firestick or a long fireplace match, keeping your face and sleeves well back.
Wait until the flames have died out completely, then stir in the orange zest.
Spoon the sauce over the bananas and dust them with powdered sugar. Serve warm, with ice cream alongside.
Make it personal.
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