Bananas Foster Spiked Milkshake Food

BANANAS FOSTER MILKSHAKE

Steps:

• Dip rim of a tall glass in caramel. Place glass in freezer while preparing milkshake.
• Blend vanilla ice cream and milk until thick but pourable. Add 1/2 of the banana and pulse to combine.
• Sprinkle remaining banana slices with sugar; using a hand-held kitchen torch, caramelize the bananas.
• Spread some caramel sauce on the inside of the prepared glass. Add coffee ice cream. Drizzle with more caramel sauce and break 2 pretzels into glass. Top with milkshake; do not fill to the top of the glass or it will overflow when toppings are added. Pipe on whipped cream, as desired. Top with bruleed banana, more caramel sauce, and pretzels also dipped in caramel. Serve with a straw, a bowl and a spoon.

BANANAS FOSTER MILKSHAKE

Steps:

• For the bananas Foster: Add the butter and the bananas to a medium nonstick skillet over medium heat and cook until the bananas are caramelized, about 2 minutes per side. Stir in the brown sugar and cinnamon. Pulling the saute pan away from the flame, add the banana liqueur and stir to combine. Stir in the vanilla extract and salt, and scrape the bananas Foster into a bowl to cool.
• For the milkshake: Combine the rum, the cooled bananas Foster and the ice cream in a blender and blend until smooth and creamy. Pour into glasses and top with a dollop of the whipped cream. Dust with cinnamon, garnish with a maraschino cherry, and serve with a long straw.

BANANAS FOSTER SPIKED MILKSHAKE

Steps:

• Blend together ice cream, banana, spiced rum & butterscotch sauce in a blender until smooth. Pour into a tall glass and top with dark rum. Dollop with whipped cream.

DOUBLE LAYER BANANAS FOSTER UPSIDE DOWN CAKE

Steps:

• Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
• Heat oven to 350*.
• Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
• Stir together flour, baking powder, baking soda, salt and cinnamon.
• At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
• Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
• Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
• When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.

BANANAS FOSTER MILKSHAKE

Steps:

• In a blender, combine the banana, caramel sauce, cinnamon, rum, and milk and blend until smooth.
• Add the ice cream and blend until incorporated.
• Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce.
• Serve immediately!