Best Banana Foster Recipe Ever

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.

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.

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.)

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream.

Steps:

• Squeeze the lemon juice over the bananas. Melt the brown sugar and butter in a medium skillet over medium-high heat. Place the bananas in the skillet cut-side down and saute, flipping carefully once color has developed on one side. Sprinkle the cinnamon over the bananas.
• Remove the skillet from the heat and add the rum. Carefully ignite with the flame from the stove or a match. As the flames begin to subside, carefully spoon the sauce over the bananas.
• Prepare 4 serving dishes with a large scoop of vanilla ice cream. Top with a banana slice and generously spoon the sauce on top. Serve right away.

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.

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.

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.