CLASSIC BANANAS FOSTER
Steps:
- Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.
BANANAS FOSTER
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
- Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
- Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
- To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
- Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
- Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.
BANANAS FOSTER
Steps:
- Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.
- Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately.
CHEATER'S BANANAS FOSTER
This is a tasty non-alcoholic version of Bananas Foster that I encountered while at college and have adapted for when I want Bananas Foster but have no alcohol to make it with.
Provided by Babycat
Categories Dessert
Time 5m
Yield 2 bowls of bananas foster, 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice up a banana into quarter inch slices.
- Then melt butter and brown sugar in a frying pan, making sure to stir as you do so.
- After a minute or so, add the sliced banana and stir to make sure the banana gets coated in the sauce.
- Let the banana fry, while you quickly scoop out ice cream into two bowls.
- Pour topping over ice cream and if desired garnish with whipped cream.
- Immediately serve.
BANANAS FOSTER
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Provided by Sara Bonisteel
Categories breakfast, brunch, easy, for two, quick, dessert
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
- Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Serve warm banana pieces and sauce over vanilla ice cream.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams
BANANAS FOSTER
Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don't forget the ice cream.
Provided by Marcelle Bienvenu
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
- Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
- Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
BANANAS FOSTER CHEESECAKE
If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.
Provided by Evil Mime
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 13h15m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
- Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
- Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
- Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
- Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
- Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
- Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 78.5 g, Cholesterol 127.6 mg, Fat 33.7 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 16.9 g, Sodium 274.5 mg, Sugar 39.3 g
CHEF JOHN'S BANANAS FOSTER
When you think show-stopping, special occasion desserts, you usually don't think simple-and-fast, but that's the case with bananas Foster. This delicious New Orleans classic only has a few ingredients, and takes just minutes to make. Except for the folks that burn their houses down, everybody loves this recipe.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
- Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.
- Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.
- Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.
Nutrition Facts : Calories 497 calories, Carbohydrate 59.3 g, Cholesterol 55 mg, Fat 20 g, Fiber 3.7 g, Protein 2.3 g, SaturatedFat 12.5 g, Sodium 27.4 mg, Sugar 44.7 g
BANANAS FOSTER
This recipe only takes 5 minutes to make one delicious dessert!While the bananas cook, scoop the ice cream into individual bowls so they are ready to go once the sauce has been flambeed. Before flambeing, make sure to roll up long shirt sleeves, tie back long hair, turn off the exhaust fan (otherwise the fan may pull the flames up), and turn off any lit burners (this is critical if you have a gas stove). From Cook's Illustrated.
Provided by Bev I Am
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a heavy-bottomed 12-inch skillet over medium heat.
- Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute.
- (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce).
- Add the bananas and spoon some sauce over each piece.
- Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes.
- Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes.
- Remove the skillet from the heat.
- Add the rum and wait until the rum has warmed slightly, about 5 seconds.
- Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan.
- When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve.
Nutrition Facts : Calories 441.7, Fat 19.6, SaturatedFat 12.2, Cholesterol 62, Sodium 70.2, Carbohydrate 59.2, Fiber 2.3, Sugar 49.9, Protein 3.4
QUICK BANANAS FOSTER
Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
Nutrition Facts : Calories 567 calories, Fat 23g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 224mg sodium, Carbohydrate 80g carbohydrate (72g sugars, Fiber 2g fiber), Protein 3g protein.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
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