New Orleans’ favorite dessert…served in all the fine restaurants here!
Peel the bananas, cut them in half, then set to the side.
In a large flat bottom pot, melt the butter, then add the cinnamon and sugar over medium heat.
When the mixture is bubbly, add the Bacardi Rum and the Leroux Creme de Banana liquor. This will cause the sauce to become very bubbly and hot. Add fresh bananas. Cook for 4 to 5 minutes on medium heat. Pour the hot mixture over Blue Bell vanilla ice cream.
In New Orleans’ finer restaurants they serve Banana Foster and prepare this delicious dessert right at your table where they light the liquor in the dessert on fire in a fancy fiery show! It’s not necessary to light Nina’s Banana Foster on fire. Yours will taste just the same without the fire show. To torch or not to torch, that is your call! Either way it is a crowd pleaser!