Sacri-French-Legious, Rum-Free Bananas Foster

Got Kids ?  Or just don’t want a lot of alcohol in your recipe for whatever   reason? This tasty Tradition Splitting Bananas Foster will satisfy the culinarian in you, and the kids, and leave you feeling guiltless.   You  Culinary Criminal You!!!Ironically, “Bananas Foster“, was created in 1951, New Orleans, Louisiana’s French Quarter at “Brennans” restaurant by Chef,  Paul Blange’‘.

The sinfully sweet, decadently drunk, flambe’ style dessert was named for “Richard Foster” who served with the restaurant owner at the time on the New Orleans, Crime Commission. But, don’t worry, you are out of their jurisdiction.

Although we are told the alcohol content should be cooked out of a reduction style sauce, this is a very fast cooked sauce, with little to no reduction needed. I’m not saying that the alcohol isn’t cooked out, and it most likely is, especially when Flambe’d .

Still some of you, even after seeing TV Chef “Guy Fieri” use his 12-year-old son as a taste-testing, spokes person for a rum filled, two-quart bowl full of the stuff on National TV, may not be convinced.

So for those of you out there,who for whatever reason prefer your bananas sober…here’s the boat.

•  In a medium sauce pan add:
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/8 teaspoon cinnamon
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 cup walnuts, chopped if desired.
•  Heat till bubbles, add one to two sliced bananas, and cook while basting 2 minutes:
  
• Pour onto Ice Cream and serve. ( No Flambeing needed ) Serves 2
  
•  Oh, lock the windows and doors!!!
• Enjoy!!!