Saucy Bananas Foster Naturally Gluten Free Recipes

Steps:

• Be sure hair is pulled/tied back, sleeves rolled up & any other flammable items are not near your stove when you begin this recipe. Flambe is fun, but we have to be very careful.
• I like to either recruit someone else to scoop the ice cream while I put the sauce together OR do it myself first & place in freezer until I'm ready to serve.
• Add butter & brown sugar to large saucepan & melt over medium heat. It should not separate. If it does, your burner is too hot.
• After the butter & brown sugar has melted & turned into a luscious, rich sauce, (5 minutes or so) add the bananas & cinnamon.
• Saute for about a minute or even less. I don't like my bananas to get mushy - not even a little bit - Remember, they will cook when you flambe the sauce. So, I basically add the bananas & stir to evenly distribute the sauce over them. Then, I move quickly to the next step.
• Turn off burner & pour rum over evenly the bananas & sauce.
• Grab a match or long, grill lighter (my personal favorite). Turn off kitchen light. (optional) Ha! We like to do the next step in the dark.
• Place lighter or match close to sauce & light. It may take a few tries, but usually not. Be careful & prepared for a beautiful light show.
• Gently move pan back & forth to continue distributing the rum & flame around the sauce.
• Pour sauce with 4 pieces of banana over several generous scoops of vanilla ice cream. We have to evenly distribute the sauce at our house. :-).
• Serve immediately & enjoy!

Steps:

• For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
• Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
• For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.

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.

Steps:

• Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
• Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
• Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.