Banana Rum Sundaes For Two Food

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.

CARAMELIZED BANANA SUNDAES

Steps:

• Peel and slice the bananas into 1/4 inch diagonal slices. Place cut bananas in a shallow dish and toss with lemon juice.
• Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. Stir in the bananas tossing to coat. When bananas are nicely glazed remove from heat.
• Place the chocolate chips and half-and-half in a microwave safe measuring cup. Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. Stir until smooth. Add cinnamon Kahlua or Kahlua substitute.
• Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. Garnish each with a maraschino cherries.

BANANAS FOSTER BANANA BREAD SUNDAE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
• Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
• Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum.
• While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.

QUICK BANANAS FOSTER

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.

CHEF JOHN'S BANANAS FOSTER

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.

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.