New Orleans Bananas Foster Recipe
Adapted from the famous bananas foster recipe from Brennan's Restaurant, I decided to make bananas foster for the first time, but it didn't quite work out as I expected. I guess I couldn't quite follow the recipes instruction about flambeing.
After several attempts, I finally managed to flambe successfully. It was quite an experience for me. And the bananas foster tasted so good....
This is my version of the famous bananas foster recipe with dark rum (I skipped using banana liqueur and doubled up the rum) and a detailed description of the flambeing process. Remember to use firm, ripe bananas for this recipe.
I must say, the flambeing process is quite easy once you get a hang of it. When flambeing, wait for the rum (alcohol) to heat up for about 10 seconds before igniting the vapors. It is the vapors that ignite and not the liquid. Cold rum will not produce vapors.
However, be careful not to bring the rum to a boil, as the rum will burn off the alcohol, and will not ignite. The boiling point of alcohol is 175ºF/80ºC, which much lower than water.
If you are using a gas stove, carefully tip the pan (away from you) until the vapors from the rum ignite, or alternatively (which I prefer), using a long matchstick or a long nosed fire starter.
Remember to stand as far as possible from the pan when igniting. Just to be safe, keep the pan's metal lid near you to cover the dish in case your flambe gets out of control.
Served with good quality vanilla ice-cream, this easy bananas foster recipe makes a wonderful, delicious and eventful dessert for any occasion.
Preparation time: 10 minutes
If you run out of rum, you can use any other liqueur with minimum 40% alcohol content.
1/4 cup (1/2 stick) butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
4 large bananas, cut in half lengthwise, then halved
1/2 cup dark rum
4 scoops vanilla ice-cream
1. In a skillet, melt butter over medium heat. Add sugar and cinnamon to butter, and stir until sugar dissolves.
2. Add bananas, flat side lying down and cook until softened and slightly browned. Be careful not to burn the bananas.
3. Remove pan from flame, and add rum. Let the rum heat up for about 10 seconds. Return pan to the stove to catch a flame from the gas stove (or light the rum vapor with a long match or long nosed fire starters).
4. Let the flames burn until they subside. When flames subside, remove pan from stove. The flames burn off the alcohol in the rum and leave a wonderful flavor.
5. Spoon warm bananas and sauce over ice-cream. Serve immediately since it doesn’t take long for the sauce to melt the ice cream.
P.S. Let me know how your bananas foster recipe turned out for you.
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If you enjoyed our sweet banana dessert recipes like this bananas foster recipe, you'll probably enjoy our savory dessert recipes too. Find it all here.
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Love it! Cant believe how easy it was and what a beautiful cake it makes! Easy enough for my kids to do and so professional looking and tasting! Even our fussiest banana bread lover loved it!! VERY impressed!! A++++
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Excellent! This would have to be the most delicious and moist banana cake ever! I used wholemeal flour instead and it was still unbelievably moist. Also, I baked it for 50 mins instead, then left to cool and that helped make it more moist yet not undercooked. This has now become a firm family favourite, thankyou!.
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