DH returned from a trip to New Orleans raving about Bananas Foster. I just made the Joy of Cooking version, which he turned up his nose at, saying what he had was "more of a sauce."
The Joy recipe had you saute bananas in butter, set aside, and sprinkle with brown sugar, nutmeg, and cinnamon. Then warm a little rum (I only had light, and it called for dark, which I'm sure is significant) & brandy, pour over, and set aflame. So the "sauce" was extremely thin.
I think one problem was the pan - DH borrow a copper pan from his New Orleans friend, but it didn't carmelize the bananas much. I'd go with All Clad next time.
Epi offered little for comparison.