The famous French Creole flambeed dessert, Bananas Foster, was my inspiration for this breakfast treat. Chef Paul Blange created the dessert which includes rum and is served over ice-cream, at Brennan’s in the early 1950’s.
I have fond memories of sitting with my Aunt Mary (who lived just off of Canal Street) in this landmark French Quarter restaurant.
I don’t recall what we had for dinner, but I vividly remember watching with excitement what the waiter was preparing table-side just for us.
My eyes were as big as saucers, my lips smacked (which polite southern ladies weren’t suppose to do) with delicious anticipation of what was being served with great finesse.
I can still smell the buttery-sugar concoction. Minus the rum and ice-cream this makes a scrumptious lip-smacking breakfast as pancakes.
- 4 tablespoons (1/2 stick) butter
- 1/4 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
- 2 bananas, peeled
- 1/2 cup toasted chopped pecans
In a small saucepan, melt butter with brown sugar, stirring to combine.
Add cinnamon, vanilla and rum extract (if desired).
Cut the bananas in half and then cut lengthwise.
Add the bananas to the brown sugar mixture.
Cook over medium heat until mixture bubbles. Let cook a few minutes.
Prepare your favorite pancakes (from scratch or mix).
Spoon bananas and sauce over pancakes.
Top with chopped toasted pecans.