I fell in love with Bananas Foster during a business trip to New Orleans, where the dish originated.

Chef Paul Blangé of Brennan’s, one of the city’s top restaurants, invented the dessert—a tantalizing combo of bananas steeped in butter, brown sugar, cinnamon, rum and banana liqueur, served over vanilla ice cream. It’s one of those to-die-for, I’ll-watch-my-waistline tomorrow dishes, and Brennan’s goes through 35,000 pounds of bananas each year to meet customer demand.

In celebration of National Ice Cream Month, we’re featuring a special adaptation of the dessert, to be served over slices of pound cake. The recipe can join your collection of “company’s coming” dishes—and I guarantee your guests will leave with smiles and full bellies.

Prep time is 15 minutes, cook time is 5 minutes, and all of the ingredients should be available at your local natural and organic food store. Double, triple or quadruple the recipe based on the number of guests you’re serving.

Coffee Bananas Foster

Makes 2 servings

2 medium bananas, sliced
1/4 cup firmly packed light brown sugar
1/4 cup heavy or whipping cream
2 tablespoons butter
2 tablespoons dark or light rum
2 slices prepared pound cake (about 1/2-inch thick), toasted
1 cup coffee ice cream

Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.

Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

Recipe and photo courtesy of Starbucks Ice Cream