Reviewed: Feb. 11, 2004

great recipe! use unsalted butter for best flavor. don't try to economize by using margarine. haagen daz (or breyers) french vanilla ice cream seems to bring out the best in this recipe!

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Heidi

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Reviewed: Jan. 27, 2004

very good, and allot less calories than other bananas foster recipe's i have found... if you don't have the banana liqueur, you can replace it with another type of liqeuer or possibly more rum, and it should turn out fine. i had to use orange liqueur, in replacement for the banana liqueur and i also added a little bit of orange extract when i was letting it cool- it was an unexpectedly wonderful flavor combination **word of caution-- be VERY VERY careful lighting the alcohol- it has a VERY hot flame!!**

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blueguitargirl

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Reviewed: Jul. 28, 2003

SUPERB! I felt like a professional!!

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MSYESTERDAY

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Reviewed: May 28, 2003

I just had this pricey dessert in New Orleans at the restaurant that invented it. It was fantastic! Ingredients are identical except for amounts. Try 1/4-1/2 cup butter, 1cup brown sugar, 1/2 tsp. cinnamon, 1/4 cup banana liqueur,4 bananas, 1/4 cup dark rum. Cook same as this. Serve over ice cream. It's hard to believe something this simple can taste so heavenly! Elegant dessert. Thanks Chrissi!

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awesome in tummy

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Reviewed: Apr. 14, 2003

Very Good! I used Banana Rum and it made it even better!

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HONDATRAIN

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Reviewed: Mar. 14, 2003

This is a simple but completely yummy dessert! I cut back a little on the alcohol (the only banana liquor I could find was 99 proof--packs a punch) and I add mixed nuts as a topping. Thanks for a great find!

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KIMMIEG

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Reviewed: Feb. 22, 2003

Mmmmmmmm...ok, why 5 stars? Perhaps the rum is having an effect on me. But this is simple and great. I forgot the lemon juice (I think I was very worried about setting the rum on fire, a technique which I had never done before) but it was still great. Maybe a bit over sweet, but then again I had to use Southern Comfort instead of Rum because we were fresh out of Rum. Despite all these "mistakes" it was delish, and smelled amazing. I ate it over vanilla ice cream, but it could make a DIVINE topping for French Toast or practically anything else banana goes with. Will make again because it is so simple!

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OCTOVUS

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Reviewed: Feb. 20, 2003

In my constant search for tasty yet low fat recipes, I was able to modify this one slightly to take out some of the fat. I only used half a tablespoon of butter, and added two tablespoons of water to help the sugar melt. Then, I only used 2 Tbls of Rum, instead of the full amount and the banana liquor, since liquor is high in calories. Still tasted delicious and decadent. I've served it over crepes, low fat vanilla ice cream, and a combo of both.

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MGLUSKIN

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Reviewed: Feb. 2, 2003

I like to serve this a la mode. I also soak some raisins in orange juice for a few hours and use that instead of the lemon juice. The raisins will get plump with the OJ and it makes for a very interesting texture and taste.

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JOYOSITY

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2003

Excellent. I added more rum and cinnamon. Took the cooled mixture and made it into ice cream for a Cajun Christmas celebration held at my house. Everyone loved it.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 2, 2002

quick, easy and fun to make. It tasted great.

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6 users found this review helpful

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anaisa

Cooking Level: Intermediate

Home Town: Weston, Texas, USA

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Reviewed: Jul. 16, 2002

My husband and I had a bananas foster breakfast at a bed and breakfast that we stayed in at the beach and have been searcing for this sort of recipe. We used sliced french toast and this was excellent. Thank you!

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Chantelle

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Reviewed: Jun. 14, 2002

Great recipe but the serving size is not realistic. I made 12 servings for 6 people

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HEWOALLAN

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Reviewed: Apr. 1, 2002

This was excellent though it seemed a little heavy on the rum. When I made it the second time I added a little less and it seemed better. Overall, very good!!

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TRACEYRAY

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Reviewed: Mar. 18, 2002

This recipe was quick and delicious. I didn't have banana liqueur, but didn't miss it! Tasted wonderful even without. Thanks for the recipe, Chrissi!

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AMYSMEANS

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Dublin, California, USA

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Reviewed: Feb. 22, 2002

This is a really good recipe, but I couldn't get the brown sugar to dissolve. Next time, I will melt the butter at a lower heat and maybe that will help. It still tasted good, though, just a little grainy.

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Roni

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Reviewed: Feb. 22, 2002

I was amazed at how simple and easy this recipe was! The presentation was dazzling.. Have never done a 'flaming' recipe before and this was exciting and easy. I did leave out the liquer.. mainly as I didn't have any, but I don't think it needed it.

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JENIGOODWIN

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 21, 2002

Fun recipe and tastes wonderful. We had as much fun making it as eating it.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2002

I did not have any rum or banana liquor and it was still delicious! My kids loved it and they are not that fond of bananas.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Jan. 28, 2002

This was awesome. The kids really loved seeing their breakfast on fire (I served it over crepes w/ chocolate sauce) and they loved the taste, too. Most of the alcohol burned off, but I still may use a little less next time due to its strong flavor. Thanks for the great fancy-shmancy recipe :)

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JYPOLLOCK

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