Bananas Foster Shooters Recipe 435 Food

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BANANAS FOSTER



Bananas Foster image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 stick salted butter
1 cup packed dark brown sugar
1/2 cup heavy cream
2 bananas
1/2 cup chopped walnuts or pecans
1/2 cup dark rum
Dash cinnamon
Vanilla Ice Cream, for serving

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 SHOOTERS RECIPE - (4.3/5)



Bananas Foster Shooters Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 13

1 pkg Pecan Sandies cookies
3 tbsp butter, melted
2-3 bananas
8 oz heavy cream
1/4 cup powdered sugar
8 oz sour cream
1 small box instant banana pudding
1/2 tsp. cinnamon
2 tbsp white sugar
1 jar caramel ice cream topping
1/2 cup pecans, chopped
1 tsp vanilla extract
1/4 tsp cinnamon

Steps:

  • Grind the cookies in a food processor. In a bowl, combine the cookies with the melted butter. Spread the mixture onto a baking sheet and bake in a 400 degree oven for 10 minutes. Remove from the oven and toss the mixture with a wooden spoon. In a mixer or bowl, whisk heavy cream until stiff. Fold in powdered sugar. Add sour cream. Add the packet of banana pudding and the cinnamon and vanilla. Spoon the mixture into a piping bag with a star tip or large Ziploc bag with the corner snipped off. To make pecan brittle topping, heat two tablespoons sugar, pecans and a pinch of cinnamon in a small pan over medium-low heat. Watch carefully so the sugar does not burn. Stir the mixture until the sugar melts. Once it is melted and the pecans are evenly coated, spoon the mixture onto a piece of wax paper to cool. Once cool, gather the wax paper together, so the pecans are tucked inside, and squeeze the paper-wrapped pecans to break the brittle into smaller pieces. Pour about ½ cup of caramel sauce into a Ziploc bag. Snip off a small tip of the corner. Next, slice the bananas into thin slices and set aside. To assemble the cups, spoon approximately one teaspoon of the pecan crust into a shot glass or small bowl. Add 2-3 banana slices. Pipe the sour cream banana whipped cream pudding into the cup until it is about ¾ full. Drizzle caramel on top of the cream and garnish with the pecan brittle. Enjoy!

CLASSIC BANANAS FOSTER



Classic Bananas Foster image

Provided by Valerie Bertinelli

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 6

3 ripe bananas
1/3 cup brown sugar
3 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
3 tablespoons dark rum
Vanilla ice cream, for serving

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



Bananas Foster image

Provided by Michael Symon : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
Pinch kosher salt
2 large bananas, peeled and halved lengthwise
2 ounces dark or light rum
Zest of 1/2 orange
Vanilla bean ice cream, for serving

Steps:

  • Prepare a grill for medium-high heat.
  • Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
  • Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
  • (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)

EASY BANANAS FOSTER



Easy Bananas Foster image

Make and share this Easy Bananas Foster recipe from Food.com.

Provided by rouxdog

Categories     Frozen Desserts

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 bananas, sliced
1 cup light brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 pinch salt
2 scoops ice cream (vanilla or something more exotic like praline or wattleseed)

Steps:

  • Melt butter in a saucepan over medium heat.
  • Add sliced bananas and stir for 2 minutes.
  • Add brown sugar, vanilla, cinnamon, and salt.
  • Lower heat and continue cooking, stirring constantly for 2 more minutes.
  • Serve over a scoops of ice cream.
  • Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

BANANAS FOSTER



Bananas Foster image

Provided by Tyler Florence

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 7

6 tablespoons unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 teaspoon ground cinnamon
1 pint vanilla ice cream

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.

BANANAS FOSTER



Bananas Foster image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 half-gallon vanilla ice cream in square container
8 crepes, recipe follows
4 bananas
8 tablespoon (1 stick) unsalted butter
1/2 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Juice of one-half lemon
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dark rum
Confectioners' sugar and fresh mint sprigs, for garnish, optional
Confectioners' sugar and fresh mint sprigs, for garnish, optional
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon fine salt
1 cup milk
1/4 cup water
3 large eggs
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

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



Bananas Foster image

Try this easy rendition of a classic dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 5

1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/4 cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise

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.

Nutrition Facts : Calories 466 g, Fat 19 g, Fiber 2 g, Protein 5 g

CAMPFIRE BANANAS FOSTER



Campfire Bananas Foster image

This is a favorite of my Boy Scouts that graduated as Eagle Scouts from BSA Troop 47, Littleton, Colorado when I was their Scoutmaster. We challenged the Scouts to do one "gourmet" dish for each campout, and this was my "example" entry to spur them on to doing more than just beans and weenies. They got the idea quickly and not only changed what they were cooking [for the better] but how they prepared and cleaned up their creations. I have one Eagle Scout that is now an award winning chef working in NYC, largely because of his experiences while camping and earning the BSA Cooking Merit Badge.

Provided by Major K.

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

1 banana, sliced crosswise into nine bite-sized pieces
1 tablespoon butter, from squeeze container
1/4 cup light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon rum extract
1/2 cup diced poundcake (approx. 1 slice)
1 cup prepared frozen whipped topping, French Vanilla flavor, thawed
1 dash ground cinnamon

Steps:

  • Remove the skin from the banana (DO NOT cook with peel).
  • Place banana on non-stick side of a double 12-inch sheet of aluminum foil.
  • Cut each banana crosswise into nine bite-sized pieces.
  • Do not cut foil!
  • Squeeze tablespoon butter over banana pieces.
  • Sprinkle brown sugar, vanilla, cinnamon, and rum extract over butter.
  • Wrap tightly in foil, being sure to seal ends.
  • Place on grill over gas, campfire or coals, seam side up.
  • Cook for six minutes.
  • Remove from heat.
  • Open carefully.
  • Top with diced pound cake.
  • Spoon the whipped topping onto the dessert.
  • Sprinkle topping with dash of cinnamon.
  • Eat directly from foil.

Nutrition Facts : Calories 663.5, Fat 30.9, SaturatedFat 23.8, Cholesterol 30.5, Sodium 123.6, Carbohydrate 98.7, Fiber 3.4, Sugar 85.1, Protein 2.4

REAL BANANAS FOSTER



Real Bananas Foster image

Make and share this Real Bananas Foster recipe from Food.com.

Provided by Malriah

Categories     Dessert

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

3 bananas
1/2 cup butter (NOT margarine!)
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup rum
1/2 cup banana liqueur

Steps:

  • Slice bananas in 3 slices lengthwise, then cut in halves.
  • Melt butter in a skillet.
  • Add brown sugar and cook over low heat stirring into a thick paste.
  • Add vanilla and liqueur and stir well; cook for 3 minutes.
  • Add bananas and cook over medium heat, being sure to baste with sugar and butter mixture.
  • Allow to cook for about 5 minutes.
  • Heat rum in a metal cup, ignite and pour over bananas.
  • Stir well to blend.
  • Serve over vanilla ice cream.

Nutrition Facts : Calories 1112.3, Fat 46.6, SaturatedFat 29.4, Cholesterol 122, Sodium 372.2, Carbohydrate 147.7, Fiber 4.6, Sugar 127.6, Protein 2.4

DELICIOUS BANANAS FOSTER A LA MODE



Delicious Bananas Foster a La Mode image

A beautiful finale to cool your palate after enjoying a generous serving of SEAFOOD GUMBO-NEW ORLEANS STYLE. The Bananas Foster recipe appeared in Spring/99 issue of Gusto Manazine, compliments of Brennan's Restaurant, New Orleans. Double recipe to serve 8-10 persons.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
4 bananas, cut in half,lengthwise,and then halved
1/4 cup dark rum
1/4 cup banana liqueur
4 scoops vanilla ice cream

Steps:

  • In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
  • Add bananas, stirring gently until bananas begin to soften and brown.
  • Carefully add rum and liqueur, cooking until rum is hot.
  • Tip pan slightly and ignite rum.
  • When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.

Nutrition Facts : Calories 585.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 59.5, Sodium 170.8, Carbohydrate 96.8, Fiber 3.7, Sugar 81.8, Protein 3.8

BANANAS FOSTER



Bananas Foster image

Make and share this Bananas Foster recipe from Food.com.

Provided by Lavender Lynn

Categories     Ice Cream

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup walnuts, coarsely chopped
1 pint vanilla ice cream

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 537.6, Fat 23.8, SaturatedFat 12.3, Cholesterol 59.5, Sodium 165.7, Carbohydrate 73.2, Fiber 3.4, Sugar 60.8, Protein 4.6

BRENNAN'S BANANAS FOSTER



Brennan's Bananas Foster image

Created in 1951, Bananas Foster are now found all over the US but the original comes from Brennan's in New Orleans, LA. Over 35,000 lbs of banana's are used every year at Brennan's. I haven't made this recipe yet, so the time is approximate.

Provided by momaphet

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Steps:

  • Combine the butter, sugar and cinnamon in a flambé pan or skillet.
  • Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
  • Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
  • Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
  • When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
  • Generously spoon warm sauce over the top of the ice cream and serve immediately.

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