Bananas Foster
1 stick butter, cut into cubes
1/2 cup brown sugar
1/2 tsp. ground cinnamon
4 ripe bananas, peeled, and cut lengthwise into halves
1 cup banana liqueur
1 cup Myers rum
1 pint vanilla bean ice cream
8 (about 1" thick) slices of yellow pound cake
Powdered sugar in a shaker
4 sprigs of fresh mint
In a large sauté pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the sauté pan off the burner. Carefully add the banana liqueur and rum.
Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. To assemble, place two scoops of ice cream, between two slices of pound cake, forming a sandwich.
Place the sandwich in the center of a shallow bowl. Spoon two banana halves on top of the sandwich. Spoon the sauce over the top. Garnish with powdered sugar and fresh mint.
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