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.
EASY BANANAS FOSTER
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or until beginning to brown. Flip the bananas with a rubber spatula and brown them slightly on the reverse side. Sprinkle with the cinnamon and cook for another 30 seconds, stirring occasionally. Gently mix in the dulce de leche; simmer for 1 minute, then set aside to cool a bit. Serve over ice cream, with mini chocolate chips sprinkled over the top.
BANANAS FOSTER PUDDING
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Provided by sal
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
- Bake in preheated oven 90 minutes, until set.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 54.9 g, Cholesterol 92.7 mg, Fat 24.2 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 275.2 mg, Sugar 34.5 g
CHEF JOHN'S BANANAS FOSTER
When you think show-stopping, special occasion desserts, you usually don't think simple-and-fast, but that's the case with bananas Foster. This delicious New Orleans classic only has a few ingredients, and takes just minutes to make. Except for the folks that burn their houses down, everybody loves this recipe.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 497 calories, Carbohydrate 59.3 g, Cholesterol 55 mg, Fat 20 g, Fiber 3.7 g, Protein 2.3 g, SaturatedFat 12.5 g, Sodium 27.4 mg, Sugar 44.7 g
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER
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 MUFFINS
These mini muffins have a mild rum and cinnamon flavor of traditional Bananas Foster. I am posting the recipe as written from The Party Girl Cookbook but you may want to reduce the amount of glaze in half as it makes more than necessary. If you want a strong rum flavor eat them right after they have cooled down. I prefer them the second and third day- when you don't even notice the rum. They are very tender and moist.
Provided by cookiedog
Categories Quick Breads
Time 30m
Yield 34-36 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift flour, baking soda, salt, and 1/2 teaspoons cinnamon into a large bowl. Combine bananas,brown sugar, 1/2 cup sugar, butter, milk, 2 tablespoons rum, and egg in medium bowl. Mix into dry ingredients.
- Fill greased mini-muffin pans 3/4 full.
- Bake until muffins are golden brown and tester inserted into center comes out clean, about 15 minutes. While muffins are baking, dissolve the remaining 2 tablespoons sugar and 1/4 cinnamon into the remaining 6 tablespoons rum. Brush the glaze onto the muffins while still warm in the pan. Cool the muffins on a rack.
- Store tightly covered at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts : Calories 80.3, Fat 3, SaturatedFat 1.8, Cholesterol 13.7, Sodium 76.8, Carbohydrate 10.9, Fiber 0.3, Sugar 5.9, Protein 0.9
BANANAS FOSTER
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
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
Provided by Michael Symon : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.)
BANANAS FOSTER
This is a recipe from Paula Deen. IT IS DELICIOUS! it is super easy and adds a touch of flare to any get together.
Provided by Yeah917
Categories Dessert
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet.
- Add brown sugar and stir together.
- Add the bananas and cook until caramelized over medium-high heat.
- Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. (BE CAREFUL!)
- Stand back when ignited and flambe.
- Let flame die down.
- Serve over vanilla ice cream.
Nutrition Facts : Calories 444.2, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 175.5, Carbohydrate 53.7, Fiber 3.1, Sugar 40.9, Protein 1.5
BANANAS FOSTER CUPCAKES
Make and share this Bananas Foster Cupcakes recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 55m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 21
Steps:
- For the Bananas:.
- In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
- Cook until butter melts and sugar is dissolved (4 to 5 minutes).
- Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
- Stir together rum and vanilla.
- Turn off the burner and add the rum mixture to the pan.
- Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.
- Stand as far back as possible. The flame should extingish in a few seconds.
- Gently shake the pan from side to side to coat the bananas with the sauce.
- Spoon the bananas into a bowl and set aside.
- For the Cupcakes:.
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In a medium bowl, combine the flour, baking soda, and salt.
- Add eggs, vanilla, rum and banana mixture. Mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
- Pour into prepared cupcake pans.
- Bake 20 - 25 minutes or until toothpick inserted comes out clean.
- Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
- For the frosting:.
- Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
- Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Nutrition Facts : Calories 563.6, Fat 31.1, SaturatedFat 18.9, Cholesterol 117.1, Sodium 313.5, Carbohydrate 67.5, Fiber 1, Sugar 50.2, Protein 4.7
CAMPFIRE BANANAS FOSTER
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
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
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