New Orleans Style Banana Foster

Bananas Foster is a classic New Orleans dish with a bit of a showmanship quality, plus it’s a fun dessert people can do both at a restaurant and at home. It’s a really simple recipe, but it tastes great and combines classics flavor. When you think of New Orleans desserts, what do you think of? Pecan pie, bread pudding, but as far as flaming desserts go, Bananas Foster is where it’s at. The important thing is to reduce the caramel until it’s very thick. Don’t overcook the bananas: once they go in, try to get a little color on the cut side, roll them over, flambé, and serve immediately.

Ingredients

4 tsp Salted Butter

1/4 cup brown sugar

2 Bananas (sliced in half)

tsp organic Cinnamon

2 tsp Banana liquor

1/4 Dark rum (or dark whiskey)

2 large scoops Vanilla Bean Ice cream

Directions

  1. On a medium heat, using a small skillet add brown sugar, stirring continuously for a few seconds. Add the banana liqueur and cook until sauce starts to bubble. Pull the skillet away from the stove; add the rum and flambé by tilting the pan into the fire. If you have an electric stove you can flambé using a grill lighter or long match.
  2. Cook the sauce until it starts to bubble. This should take about 3 to 4 minutes. It should have the consistency of maple syrup and look like a dark caramel.
  3. Note: Do not walk away. Stir consistently. When the sauce is almost down add the butter and allow it to slowly incorporate into the sauce.  The butter is a finishing technique which as richness and creaminess to the sauce. If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
  4. For the ice cream. Pre scoop your ice cream ahead of time. Place scooped ice cream on in a bowl uncovered in the freezer 1 hour prior to serving. This will keep the ice cream from melting to fast from the warm sauce.
  5. Presentation:   In a medium size white bowl place a large scoop of ice cream directly in the middle. Arrange the bananas around the ice cream in, 4 pieces per bowl or 2 ½ if making 2 severing. This sauce goes well on Vanilla Bean Ice Cream and almost all of your favorite holiday deserts.

This sauce also goes excellent with Chef Champion’s “Apple Cream Pie Stuffed Pastry” as a drizzle or a dipping sauce on the side.

 

Leave a Reply

Your email address will not be published. Required fields are marked *