This classic New Orleans recipe was created in 1951 at Brennan’s restaurant. Bring back the flambe, I say!






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  • 50 g butter
  • 150 g (¾ cup) soft brown sugar
  • ¼ tsp ground cinnamon
  • 4 small bananas, halved lengthways, then halved again
  • 60 ml (¼ cup) dark rum
  • vanilla ice-cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a heavy -based frying pan over medium heat. Add the butter, sugar and cinnamon and stir until the sugar dissolves into the butter. Add the bananas and cook for a few minutes or until they soften, then add the rum and tilt the pan to flambe.
  2. Place 4 scoops of ice - cream into serving bowls. Add the hot bananas around the outside, then spoon a little of the sauce over the top. Serve immediately.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.