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Bananas Foster

Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.
From: Saveur SERVES 4

1½ cups light brown sugar
8 tbsp. unsalted butter
½ tsp. kosher salt
1 stick cinnamon, broken in half
6 underripe bananas, halved lengthwise, and then halved crosswise
¾ cup dark rum
Vanilla ice cream, for serving

Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambé, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

Bananas Foster II

From: Saveur
SERVES 4-6

8 tbsp. unsalted butter
1 cup packed brown sugar
½ tsp. ground cinnamon
¼ cup banana liqueur
4 bananas, peeled and quartered
¼ cup white rum
Vanilla ice cream, for serving

Melt butter, sugar, and cinnamon in a 12" heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4-6 minutes. Add rum, and using a match or lighter, ignite to flambé; cook until flame dies out. Spoon bananas and sauce over ice cream.