El Gaucho’s Bananas Foster!

This original recipe from Seattle’s historic El Gaucho restaurant is straight out of the pages of “Dining in Seattle” cookbook!

Prep time: 20 minutes

Serves: 6-8

Watch the Video

Ingredients

4 bananas, peeled

4 tablespoons, unsalted butter

¼ cup brown sugar, lightly packed

Juice of 1 lemon

2 tablespoons banana liqueur

2 tablespoons rum or Bacardi 151

2 cups premium or slow-churned vanilla ice cream

Step 1- Melt Butter and Sugar…Add Lemon Juice

In a large saucepan, melt butter over medium-low heat. Add brown sugar and stir until it becomes a light caramel color and is smooth, about 1-2 minutes

Add lemon juice and incorporate into the caramel

Step 2- Add Bananas and Alcohol

Split bananas in half lengthwise

Increase the temperature until the caramel boils

Add the bananas (gently)

Add both of the alcohols

Cook’s note: Don’t sauté the bananas; simply warm them on each side

Step 3 – Flame and Serve

Ignite the alcohol immediately with a lighter to make a show and to help alcohol burn off

Cook bananas for about 2 minutes, flipping gently to completely coat and warm

Transfer two banana halves to each plate and serve with a small scoop of vanilla ice cream.

Drizzle excess caramel sauce over the entire plate

For more great recipesvisit

www.TheBrownLounge.com

Watch the Video Dining in Seattle CookbookBy Andrea Umbach, Andrea Lott, and Elliot Wolf

Bananas Foster!

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