Bananas Foster over Banana Pound Cake

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Here’s a desert you can go bananas for! Bananas Foster was created in New Orleans in 1950 when the Chef at Brennan’s restaurant received a challenge on how to use the imported bananas from South America. Lincoln Culinary Institute’s Student Chef Derek creates this scrumptious dish with flair. First, he shares his Mise en place – French for everything in its place. As Derek warms up the sauce of butter, brown sugar, and cinnamon, your mouth starts to water. Derek adds the bananas, lets them soften, then tilts the pan back and adds the Myers Dark Rum for the flambé. Wow! He tops a piece of pound cake with a scoop of vanilla ice cream then adds the luscious bananas foster. Yum!