Followers of this blog know my love affair with the food of New Orleans. One of the most famous dishes is Bananas Foster: bananas in a flaming rum and caramel sauce served over a rich ice cream. I’ve done my best to duplicate this classic in a cookie because it’s almost impossible to walk around with a flaming dessert. A cookie is alway a great solution because, well, it’s a cookie. I hope you like it.

1/2 cup unsalted butter
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon rum
2 ripe bananas, mashed
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons corn starch
3/4 cups chocolate chips
3/4 cups white chocolate chips
Sauce:
3 tablespoons butter
1 cup light brown sugar
1/4 cup half and half
1 teaspoon rum
1 teaspoon banana extract
1 cup powdered sugar

Heat oven to 350.

In bowl 1 cream butter and brown sugar for 2 minutes.

Add eggs and mix.

Add vanilla, rum and bananas and mix.

In bowl two mix flour, cornstarch, baking soda, and salt.

Combine bowl 2 in bowl 1 in three parts.

Add chocolate and white chips and fold in.

Scoop cookies on a parchment-lined cookie sheet.

Bake for 9-11 minutes until bottom in brown.

Let cool.

In a skillet add butter, brown sugar, rum, and banana extract. Bring to a boil.

Add half and half and whisk to combine. Cook for 3 minutes.

Whisk in powdered sugar.

Drizzle over cookies.