Down in New Orleans, where Bananas Foster was invented, they'll bring out this hot plate and make the dish table side, including a spectacular flambé.
- 4 slightly unripe bananas, peeled and halved lengthwise
- 2 ounces semisweet chocolate, finely chopped
- 2 tbs unsalted butter
- 1/2 cup dark rum
- 2 tsp orange zest, finely grated
- Pinch of salt
- 1/4 cup granulated sugar
- 1/2 tsp freshly ground allspice
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp freshly ground cinnamon
- 1 tbs pure vanilla extract
- Powdered sugar
- Combine all ingredients except bananas, powdered sugar, orange, and rum in a large skillet over medium high heat. Once mixture comes to a boil add bananas, making sure to keep at least 1/2 an inch between them. Cook for 1 minute per side.
- Remove bananas from pan and keep warm. Bring mixture again to a strong boil over high heat. Turn off the heat and add rum. If rum has not ignited by itself, do so carefully either with a firestick or a long fireplace match. Wait until flames die out before stirring in zest.
- Spoon sauce over bananas and dust with powdered sugar. Serve warm with some ice cream.