Banana Foster Trifle Food

BANANAS FOSTER TRIFLE RECIPE

Steps:

• For the Brown Sugar-Walnut Poundcake: Adjust oven rack to middle position and preheat oven to 325°F. Spray tube pan with baking spray. Beat butter, oil, brown sugar, and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
• Whisk together flour, baking powder, and salt in medium bowl. Combine milk, rum, and vanilla in liquid measuring cup. Decrease mixer speed to low and add flour mixture in three batches, alternating with milk mixture. Scrape sides and bottom of bowl with rubber spatula as needed. Add walnuts and beat just to combine.
• Spoon the batter evenly into prepared pan. Bake until cake tester inserted in center of cake comes out clean, about 90 minutes. Transfer cake to cooling rack and cool in pan 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour. With a serrated knife, trim off brown crusts of cake (See Notes) and cut cake into approximately 1-inch cubes. While cake is cooling, make the custard.
• For the Custard: Bring half-and-half to boil over medium heat in large heavy-bottomed saucepan or in (glass) liquid measuring cup in microwave. In a large heavy-bottomed saucepan whisk together egg yolks, sugar, cornstarch, and salt. While vigorously whisking, add 1/4 cup hot half-and-half, then, add remaining half-and-half in a slow steady stream, all the while whisking.
• Bring mixture to boil over medium heat, whisking constantly until mixture thickens to the consistency of pudding. Once mixture reaches the boil, continue to boil for 1 to 2 minutes. Remove from heat and stir in vanilla.
• Strain custard into large bowl and cool to room temperature, stirring occasionally. Alternatively, place custard bowl in ice bath and cool, stirring, until it reaches room temperature. (See Notes). Meanwhile, make Rum Simple Syrup
• For the Rum Simple Syrup: Stir rum, sugar, and cinnamon stick together in medium heavy-bottomed saucepan over medium-high heat until sugar is completely dissolved. Boil until syrup is reduced to 3/4 cup, 5 to 7 minutes. Remove and discard cinnamon stick. Keep warm.
• For the Meringue: Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.
• While syrup boils, with electric mixer or a stand mixer fitted with whisk attachment, whip egg whites and salt on medium speed soft peaks form, about 2 minutes.
• When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.
• For the Bananas Foster: In large skillet over medium-high heat, melt butter with sugar, cinnamon, nutmeg, and salt. In medium bowl, toss bananas with lemon juice. Add bananas to skillet and cook, swirling and gently tossing to coat, about 2 minutes.
• Remove skillet from heat. Add rum, and ignite with match. Allow flames to die out, then cool bananas about 7 minutes.
• For the Assembly: Arrange cooling rack over baking sheet. Arrange cake cubes in single layer on rack. With pastry brush, brush rum simple syrup over cake cubes.
• Arrange 1/3 of cake cubes in bottom of trifle dish. Top with half of custard, spreading out to coat. Dollop 1/3 of meringue over custard, spreading out into even layer. Top meringue with 1/3 of bananas and sauce.
• Top bananas, with 1/3 of cake cubes. Top cake with remaining half of custard, spreading out to coat. Dollop with additional 1/3 of meringue, spreading out into even layer over custard. Top meringue with additional 1/3 of bananas and sauce.
• Top bananas with remaining 1/3 of cake cubes. Top cake with remaining 1/3 of meringue. Torch top until browned, if desired.
• Refrigerate trifle at least 2 hours to chill prior to serving.

BANANA FOSTER TRIFLE

Steps:

• Prepare cake mix according to package directions,(the 1 1/3 cup water, 3 T. oil, 3 large eggs, adding mashed bananas and ginger to the mix. Pour mixture into a lightly greased and floured 13 X 9 inch pan.
• Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Brush cake with 1/4 cup rum. Cool in pan 20 minutes. Crumble into 2 inch chunks.
• Melt butter in a large skillet over medium-high heat; add dark brown sugar and cinnamon, and cook 1 minute. Add sliced bananas, and cook, stirring constrantly, 2 to 3 minutes or until bananas are tender. Remove from heat, and pour remaining 1/4 cup rum over banana mixture. Pour mixture into a large bowl. Let cool 15 minutes. Cover and chill 1 hour.
• Prepare pudding mix as directed, using 2 cups milk; stir into banana mixture. Cover and chill 2 hours.
• Place half of banana cake chunks in a large trifle dish. Spread half of pudding mixture over cake. Top with half of Cream Cheese Topping. Repeat layers once. Sprinkle with grated chocolate.
• To make Cream Cheese Topping:.
• Beat first 3 ingredients at medium speed with an electric mixture until smooth. Stir in whipped topping until well blended.

BANANAS FOSTER

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 butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

BANANAS FOSTER II

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.

BANANAS FOSTER TRIFLE WITH BLUEBERRIES

Steps:

• Heat butter and brown bananas on one side for 3-4 minutes flip and sprinkle with brown sugar and cinnamon brown other side for 3-4 minutes. Add rum to pan and ignite to burn off alcohol. Separate the bananas and rum. Set off heat and let sit till ready to use.
• Prepare pudding with low fat milk blending 2 cups into each mix. Set aside.
• Place half the lady fingers in a clear bowl a trifle dish if possible.
• Sprinkle 1/2 the rum over ladyfingers.
• Sprinkle 1/2 cup blueberries.
• Spread 1/2 vanilla pudding.
• Top 1/2 the bananas.
• Spread 1/2 the chocolate pudding.
• Spread 1/2 whipped cream.
• Repeat the layers with remaining ladyfinger, rum, blueberries, puddings, bananas, and whipped cream.
• Chill for 2 hours.
• Garnish with cinnamon and sugar.

BANANAS FOSTER

Steps:

• Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
• Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

DIRTY BANANA TRIFLE

Steps:

• In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

BANANA TRIFLE

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.