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Ingredients
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Bananas & Fruit
Liquor & Chocolate
To Serve
Method
Prep
Prepare bananas
Peel the bananas and slice each banana lengthwise in half. If you prefer bite-sized pieces, cut each half into 2–3 diagonal slices. Toss the banana pieces lightly with the teaspoon of lemon juice to prevent immediate browning and set aside on a plate.
Grate or chop the chocolate so it melts evenly; measure out the rum and banana liqueur and have a large spoon and a metal or heatproof ladle ready for flambéing. Place ice cream scoops in serving bowls so they are ready when the sauce is done.
Sauce & Caramelize
Make caramel base
In a large, heavy skillet (10–12 inch) over medium heat, melt the 4 tbs unsalted butter. Add the 1 cup dark brown sugar and 1 tsp ground cinnamon and stir constantly until the sugar dissolves and the mixture becomes glossy and bubbling lightly, about 2–3 minutes. Do not let it burn; reduce heat if necessary.
Add bananas and vanilla
Gently add the banana halves (or pieces) to the skillet in a single layer. Spoon the sauce over them and cook undisturbed for about 1 minute so the bananas start to soften and caramelize on the exposed side. Carefully flip each piece and cook an additional 30–60 seconds. Stir in the 1 tsp vanilla extract.
Chocolate & Flambé
Melt chocolate into sauce
Lower the heat to medium-low. Scatter the 60 g chopped bittersweet chocolate over the caramelized banana mixture. Wait 20–30 seconds for the chocolate to soften, then gently stir so it melts into a glossy chocolate-banana sauce. If the sauce looks too thick, add 1–2 tbs water or a splash (5–10 ml) of the measured rum to loosen it.
Add liquors and flambé
Remove the skillet briefly from the heat source. Pour in the 120 ml dark rum and the optional 30 ml banana liqueur, tilting the skillet slightly so the alcohol pools away from you. Return the skillet to the heat and, using a long match or long lighter, carefully ignite the alcohol at the surface. Allow the flames to burn; they will crest and subside in about 20–30 seconds. While the flames are active, gently tilt the pan to let flame pass through the sauce for even burn-off. Do not lean directly over the skillet and keep a lid nearby in case you need to smother the flames.
Once the flames subside, give the sauce a final stir to incorporate any remaining chocolate and ensure the sauce is smooth and glossy. Taste carefully (it will be hot) and adjust by stirring in a small knob of butter (1 tbs) if you want a silkier finish.
Serve
Spoon warm chocolate-Bananas Foster generously over each scoop of vanilla ice cream. Sprinkle with 2 tbs toasted chopped pecans or walnuts. Serve immediately while sauce is warm and slightly runny.
If not serving immediately: keep sauce warm on the lowest heat setting and do not reheat vigorously once the alcohol has burned off, as texture will change.