"sf" > wrote in message
...
> On Sun, 21 Apr 2013 14:00:53 -0600, Janet Bostwick
> > wrote:
>
>> On Sun, 21 Apr 2013 12:09:05 -0700, sf > wrote:
>>
>> >On Sun, 21 Apr 2013 08:26:50 -0600, Janet Bostwick
>> > wrote:
>> >
>> >> I've had the dessert at Brennan's with the whole table side show. They
>> >> used ripe bananas.
>> >
>> >How fast was the banana cooked and did they caramelize or not?
>>
>> see here
>> http://tinyurl.com/c5cob87
>>
> Thanks Janet, but I still can't tell if it's caramelisation or the
> sauce. How soft is the finished banana supposed to be?

I didn't know anything about bananas Foster and have been reading with
interest. This sounds as though it might end up the same way I bake
bananas. I bake them (in their skins) either in the oven or on a bbq till
black. Then slit them open, add butter, brown sugar and rum! Yumm.
I suppose you could finish them off under a broiler but I don't.
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