Drew’s Bananas Foster

Thoroughbreds restaurant sits on the main drag known as Highway 17 in North Myrtle Beach where traffic perpetually crawls in the summertime because of the vacationers that descend upon this popular South Carolina shore. Our family has frequented this dining spot for more than 25 years always reserving a table in the dark paneled library. Even as toddlers, my sons and nephews left books and handheld games at home knowing the restaurant itself would provide all the entertainment needed for the evening. At Thoroughbreds, five little boys learned how to make a Caesar salad as the staff prepares it tableside. It’s old-school for sure, but utterly enticing for the kids as they peaked into a massive wooden bowl to watch egg yolk, garlic, anchovies, Worcestershire sauce, Dijon mustard, olive oil and Parmesan cheese become a divine creamy dressing. The waiters looked for approval from parents when the boys ordered the Chateaubriand which is also finished tableside along with roasted vegetables and creamy potatoes. Cart after cart of ingredients and hot plates rolled over to our table, and often the kids were invited to gather around the preparer to get a bird’s-eye view. The piéce de résistance, though, was the Bananas Foster. My sons and their cousins eagerly anticipated the huge fire that shot up when the rum that was poured into the hot pan met the flame of a match. Vanilla ice cream slowly melted as the tender bananas and creamy caramel sauce was generously spooned on top marking the end of a wonderful meal. We adults sipped cordials while the boys sat in their food coma, their tummies beyond full. My son, Drew has mastered Bananas Foster after observing the preparation of this dessert countless times. It’s so popular at his frat house that one of his fraternity brothers remarked that if he knew how to make it, he’d eat it every day. 

Well, we can make it every day. And after three weeks in quarantine with many more to come, why not attempt to flambé?

Drew’s Bananas Foster

Serves 4

3 tablespoons unsalted butter

3/4 cup brown sugar

1 teaspoon vanilla

1  teaspoon cinnamon

1 big squeeze of a fresh orange or one tablespoon orange juice

2 medium yellow bananas, sliced (not overripe)

Two to three tablespoons black rum

Vanilla ice cream

Heat a sauté pan on medium heat. Add butter and brown sugar and stir for 2-3 minutes until sugar is melted. Add vanilla and cinnamon and squeeze juice from half an orange or add the orange juice and stir. Add bananas and coat them in the caramel syrup. Bring heat up to high and add rum to the side of pan. Light rum with a match or lighter. Once the flame appears, swirl the bananas in the pan, then lower the heat and shake the pan to distribute the sauce. After a minute, remove from heat. Place two large scoops of vanilla ice cream into four bowls and pour bananas and sauce on top. Serve immediately.