AuthorChef Ace ChampionYields2 ServingsCategoryNorth American
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, but it tastes great and combines classic flavors.
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
Directions
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 too fast from the warm sauce.
On 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).
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.
Do not walk away.
Stir the mixture consistently.
When the sauce is almost down, add the butter and allow it to slowly incorporate into the sauce.
If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
In a medium-sized white bowl, place a large scoop of ice cream directly in the middle.
Arrange the bananas around the ice cream, 4 pieces per bowl or 2 ½ pieces per bowl if you're making 2 servings.
This sauce goes well on Vanilla Bean Ice Cream.
Enjoy!
Ingredients
Directions
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 too fast from the warm sauce.
On 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).
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.
Do not walk away.
Stir the mixture consistently.
When the sauce is almost down, add the butter and allow it to slowly incorporate into the sauce.
If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
In a medium-sized white bowl, place a large scoop of ice cream directly in the middle.
Arrange the bananas around the ice cream, 4 pieces per bowl or 2 ½ pieces per bowl if you're making 2 servings.
This sauce goes well on Vanilla Bean Ice Cream.
Enjoy!
