BANANAS FOSTER
Steps:
- Cook butter and sugar in a large skillet over medium heat until melted. Meanwhile, slice bananas in half lengthwise. Add to skillet and cook until bananas are tender, about 2 minutes. Carefully add rum and brandy and ignite. Spoon sauce gently over the bananas a few times and then serve immediately over vanilla ice cream.
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
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 COOKIES
I was in a Christmas baking frenzy, trying to decide what to make next. My roommate suggested something with bananas and walnuts, so I created this recipe. Rolling the dough in brown sugar adds a nice caramel touch. -Elizabeth Smith, Arnold, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until blended. Beat in eggs, bananas, rum and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and walnuts., Shape rounded teaspoons of dough into balls; roll in additional brown sugar. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 86mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
BANANAS FOSTER
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Provided by Sara Bonisteel
Categories breakfast, brunch, easy, for two, quick, dessert
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
- Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Serve warm banana pieces and sauce over vanilla ice cream.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams
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- Melt 2 tablespoons of the butter in a medium skillet over medium; stir in 1⁄4 cup of the brown sugar until combined. Stir in bananas and 1⁄2 tablespoon of the rum; cook, stirring often, until bananas soften and begin to break down, 3 to 4 minutes. Set aside; let cool completely, about 20 minutes.
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- Spread the 4 dough rectangles evenly with the softened butter, and sprinkle each with about 2 tablespoons of the cinnamon-sugar mixture. Dollop each rectangle with one-fourth of cooled banana mixture, and carefully spread a thin layer of the mixture to within 1⁄4 inch of edges. Roll up each rectangle, jelly-roll fashion, starting at long end.
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