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Top Rated Bananas Foster Recipes
An ex-roommate of mine used to make these after a particularly boozy night out, although considering how flammable butter/alcohol is, it probably wasn't the safest cooking experiment. Nevertheless, this dessert is easy enough to make in less than five minutes. Just grab some butter, bananas, amaretto, and vanilla ice cream. You'll make your roommates very happy.Click here to see Bananas, Bananas Everywhere.
Bananas were not introduced to North America after the Civil War and some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America.In 1951, Brennan’s owner Owen Brennan (the uncle of Ralph Brennan, the 3rd generation restaurateur and now-owner of Brennan’s restaurant today) asked his chef Paul Blangé and sister Ella to come up with a new dessert using bananas to name after his friend Richard Foster, the chairman of the New Orleans Crime Commission. At the time, Owen’s younger brother John (Ralph Brennan’s father,) was running “Brennan’s Processed Potato Company,” a produce company that had a surplus of bananas. What they came up with is now the world renowned Bananas Foster.The dramatic, flambéed result is now the most-ordered item on Brennan's menu. Thirty-five thousand pounds of bananas are sautéed each year in South American rum (but of course!) in preparation of the signature dessert.
With a hint of rum, a splash of orange flavor, and vanilla ice cream, this cocktail will cease all of your frosty cravings.
Best Bananas Foster Recipe from Scratch
This homemade bananas foster recipe sure creates an outstanding dessert. You'll agree after you taste this beauty. More homemade banana recipes at the link below.
When you use homemade vanilla ice cream , it goes from good - to fantastic. More easy dessert recipes at the bottom of the page.
Bananas Foster Recipe
HOMEMADE BANANA FOSTER RECIPE
6 TBS unsalted butter
1 cup brown sugar , packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 tsp ground cinnamon
1 pint homemade vanilla ice cream
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.
Brennan's Bananas Foster recipe is a New Orleans classic that you are going to want to share with everyone.
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.
Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.
How to make bananas foster: some tips!
Ready to get started making bananas foster? There is a flame involved, so let’s talk through some of the safety elements:
- Heat the bananas foster sauce: Throw butter, brown sugar and spices into a pan and cook until thickened. Add the bananas, sliced long-ways.
- Light the rum with a stick lighter, and keep a fire extinguisher handy! Many restaurants burn off the rum by lighting a flame at the table. Can you do this with a homemade bananas foster recipe? Yes! Just be very, very careful: use a stick lighter, stand away from the fire, and keep a fire extinguisher nearby.
- Serve with vanilla ice cream! Once the flame subsides, you’re ready to go! Serve bananas foster with vanilla ice cream or our homemade whipped cream and it’s a little bit of heaven.
The great thing about this recipe is that it takes about 10 minutes to put together with no advanced planning. When we’re looking for simple dessert recipes, that’s one of our biggest criteria: how easy is it to whip up after we’ve cooked an entire meal? It’s perfect for a Friday night, great as a winter treat or even Valentine’s Day.
Bananas Foster Skillet Cake
This bananas foster skillet cake is out of this world! It’s a bit of breakfast meets dessert with Almond Breeze Almondmilk Blended with Real Bananas. It’s so satisfying and luxurious, you have to try it!
I’m using Almond Breeze Almondmilk Blended with Real Bananas because it’s blended with real banana purée, so there is no artificial banana flavor. Using it in this skillet cake recipe , gives it a banana bread meets dutch baby vibe that I’m really digging!
Almond Breeze is a refreshing, delicious, and versatile plant-based almondmilk that will easily fit into any recipe that typically calls for dairy. Plus, Almond Breeze has a wide variety of different (sweetened and unsweetened) flavors including Vanilla and Chocolate! What’s not to love?!
Once your Almond Breeze Almondmilk Blended with Real Bananas is blended into your skillet cake batter, add to a skillet with a couple tablespoons of butter in a pan that has been preheated at 475° F.
Just pop it in the oven and let it cook for about 15 minutes.
This gives you plenty of time to make up a quick batch of bananas foster for the topping.
If you are a banana fan, this is the perfect recipe for you. It’s a great Sunday brunch dish or paired with a scoop of ice cream for a decadent dessert, this really checks the mark s for a great recipe!
The banana skillet cake goes well on its own with a crisp outer crust, and hearty center that has a hint of almond and banana from Almond Breeze Almondmilk Blended with Real Bananas.
And don’t let the toppings ideas stop you. Feel free to add other fruit to the mix! Strawberries and blueberries paired with the bananas foster would be amazing as well!
The One And Only Commander’s Palace Bananas Foster Recipe
Tory McPhail is Executive Chef at New Orleans Cajun cornerstone Commander’s Palace, a mainstay of “best-of” lists. He kindly loaned us their 50+-year-old recipe for Bananas Foster, a New Orleans essential, as well as his own personal tips for making the best version of this flaming dessert you’ve ever had.
Bananas Foster is a classic New Orleans dish with a bit of a showmanship quality, plus it’s a fun dessert people can do both at a restaurant and at home. It’s a really simple recipe, but it tastes great and combines classics flavor. When you think of New Orleans desserts, what do you think of? Pecan pie, bread pudding, but as far as flaming desserts go, Bananas Foster is where it’s at.
The important thing is to reduce the caramel until it’s very thick. Don’t overcook the bananas: once they go in, try to get a little color on the cut side, roll them over, flambé, then serve immediately.
In a heavy skillet, melt butter over medium-high heat. Add brown sugar and stir together. Add cream and continue cooking, then stir in bananas and chopped walnuts. Mixture should be bubbly. (The steps so far should take less than 2 minutes this is quick!)
Pour in rum and stir to combine. Carefully tip the skillet slightly toward the open flame of the burner to ignite the alcohol in the pan, then let the mixture flame for 30 seconds or so (it should go out on its own.) You can shake the pan a bit to get it to calm down. Remove from heat and stir in cinnamon.
Serve sauce immediately over vanilla ice cream or French toast. (Sauce does keep in the fridge, though. Delicious!)
* Note: You can omit the flame step altogether if you prefer. Just let the sauce cook for a minute or two--still utterly delicious!
Those of you who&rsquove read my site for any length of time likely know that I hate, abhor, loathe, and recoil at the sight of bananas. I&rsquove disliked them my entire life, even when I was a baby. And I happen to believe that this is some sort of genetic aversion, as both my dad and one of my brothers share it, too. In my entire forty-two years on this earth, I&rsquove never eaten a whole banana. I&rsquove had accidental bites here and there, half of which were promptly spit out into a napkin. And while I did gobble down three pieces of some banana bread my mom made at my house a few years ago, I&rsquom certain it was because I had just finished a no-carb diet and had a skewed sense of taste. It had never happened before, and it hasn&rsquot happened since.
Speaking of my mom&rsquos banana bread, it is the only recipe on my entire website that contains bananas. The only one. If someone has a bunch of bananas they need to do something with, they won&rsquot find a hundred different ideas here. There&rsquos no banana pudding, banana cake, banana cream pie, or banana muffins. I am unabashedly anti-banana. I wear it like a badge. It&rsquos part of my identity, along with being a redhead and someone who&rsquos never watched The Princess Bride or Groundhog Day.
But yesterday, I decided to step outside of my comfort zone, display a small measure of open-mindedness, and add another banana dish to my website. I want this to be a place where folks can find what they&rsquore looking for, and the cold, hard truth is that there are just a lot of folks out there that like bananas. That the dish contained butter, sugar, cream, and booze helped soften the blow a little bit. But all I knew was this: I was doing it for you guys, for the kind people who stop by and read The Pioneer Woman Cooks from time to time. I certainly wasn&rsquot doing it for myself. And by golly, the stuff wasn&rsquot going to touch my lips. This was a purely altruistic move.
Get this stuff and put it by the stove. Run and got the rum. Dark rum, not light. Slice the banana inside the peel so you won&rsquot have to touch it with your hands. The evil might melt your fingertips!
Melt a stick of butter in a heavy skillet.
Throw in a cup of dark brown sugar.
Stir it around and cook it over medium heat until it bubbles.
Pour in heavy cream. 1/2 to 3/4 cup is fine!
Let it bubble and cook, and by the way: you could stop here and have a really simple, really quick caramel sauce for ice cream or apple pie. It&rsquos not a true caramel in the strict sense of the word, but&hellipbutter? Brown sugar? Cream? It&rsquos sorta divine.
YUCK! Okay, sorry. Next, carefully peel back the banana peel and allow the (diagonal) slices to fall into the pan. You can do smaller/thinner slices, but that would mean that there&rsquod be more little pieces of banana floating around the finished product, which might make me need to sit down and put my head between my knees.
I seriously can&rsquot believe I&rsquom doing this. What&rsquos happening to me?
Next, throw in the chopped walnuts or pecans.
These were straight out of the bag, and they were just fine.
And now. This all moved very quickly I&rsquom sorry about the lack of pictorial steps. Carefully pour in the rum, shake the pan around just a bit, then&ndashstanding back a bit&ndashpull the skillet toward you, then carefully tip it (only slightly) toward the burner so that the flame of the burner meets the fumes of the alcohol. This should cause it to ignite. You could also use a wand lighter if you don&rsquot want to tip the skillet. Just be careful, please.
Let this flame for 30 seconds or so it should go out on its own, but you can shake the pan gently to hasten this if you need to.
After the flame goes out, turn off the burner&hellipand look at this masterpiece. I don&rsquot care that there are demonic bananas in there! It&rsquos a gorgeous, bubbly pan of butter and sugar. Gorgeous!
Sprinkle in a little cinnamon at the end and stir it to combine.
Immediately serve it over vanilla ice cream. It helps to have the ice cream already dished up ahead of time so you don&rsquot have to stop and mess with it. (Just dish it up, then keep the bowls in the freezer until you need them.)
Now, at this point, I was still doing this all for you. I had to dish it up, getting chunks of banana in there, so I could photograph the final dish and show that this was, indeed, Bananas Foster. But then it was going in the trash.
Or, alternatively, I might&ndashjust might&ndashstick the very tip of my pinkie in the sauce and take a small taste. And then, if I didn&rsquot detect any banana flavor, I might&ndashjust might&ndashspoon a little of the sauce (but absolutely none of the banana) over a little ice cream.
But I wasn&rsquot making any promises.
By the time I snapped the final photo, though, my ravenous appetite for sweets&ndashparticularly sweets involving a caramely sauce&ndashtook over. I decided to just taste the dessert straight from this bowl, for simplicity&rsquos sake. Surely I could avoid the big chunks of banana, right?
Here&rsquos what happened in a nutshell:
1. I took a bite of ice cream, making sure to get a bunch of sauce on the spoon. It was divine.
2. I repeated this step fourteen times.
3. Feeling strong, no doubt because the sudden volume of sugar that was pumping through my veins, I looked at one of the banana chunks in the bowl.
4. I remembered all the nightmares I&rsquod had about bananas. In one of them, a large banana is chasing me with a machete.
5. I decided to take a bite anyway. I have no idea what got into me. It was this sudden urge to try something adventurous, something new.
6. I used my spoon to cut a small bite of a banana, making sure to get a lot of ice cream and sauce along with it.
7. I ate it.
8. I didn&rsquot die.
I have to say, it wasn&rsquot bad. There was so much other stuff going on, and the banana had cooked enough, that the flavor was actually very mild&hellipand the texture wasn&rsquot as heinous as I imagined it would be. I tried a second bite, and it still wasn&rsquot that bad. Then I quit while I was ahead, removing the banana chunks from the bowl and scarfing down the rest of the ice cream and sauce, which was just too divine for words.
The verdict on the dessert: delicious. Note that you could use different fruits here: apples, peaches, etc. Note also that if you&rsquore uncomfortable lighting a pan on fire in your kitchen, you could easily just add the rum and cook the sauce for a couple of minutes without the flames. It would still be delicious! And you can serve the sauce over French toast, crepes, etc.&ndashwhatever floats your boat.
Enjoy this, guys. And to my fellow lifelong banana haters: don&rsquot worry. I&rsquom still in your camp. But I&rsquom glad I decided to take those two bites. It was a character building exercise.
This 3-Ingredient Bananas Foster Is The Perfect Dessert For Every Occasion
What’s not to like about bananas, brown sugar and butter? It’s the trio of champions. Bananas Foster is the ideal dessert for pretty much any occasion. The dish may sound a little on the fancy side, but it’s actually one of the simplest desserts out there. If you have bananas and a tub of vanilla ice cream in the freezer, you’re all set.
As far as equipment goes, any saute pan will do the trick. There’s nothing to prep ahead of time with bananas Foster. You’ll want the ice cream cold and the bananas bubbling. This is a prime time to use up those ripe bananas in your pantry.
- 3 bananas, peeled and sliced lengthwise and crosswise
- 2 Tbsp. butter
- 2/3 cup dark brown sugar
- 1/2 tsp. cinnamon (optional)
- 1 1/2 tsp. vanilla extract (optional)
- 1/4 cup chopped walnuts (optional)
Melt the butter in a saute pan. Once the butter starts to bubble, sprinkle in the brown sugar and wait until the butter and sugar form a smooth paste. Add in the bananas and let it all become one beautiful gooey mess. If you have cinnamon and vanilla extract, add a little of each to the mixture.
Once the mixture starts bubbling and the bananas look like they’ve become one with the butter and sugar, remove them from the heat. Portion out a few scoops of vanilla ice cream for each bowl. Pour the sizzling bananas right over the ice cream and serve immediately. If you have chopped walnuts, sprinkle those on top for a crunchy contrast.
Try this simple bananas foster.
We love to make this dessert for special occasions but it is easy enough for anytime of the year. Don’t you love recipes like that?
This is a great example of a delicious recipe that is simple to make and budget friendly. I think it would be delicious served for company but easy enough for anytime the craving strikes.
Give this a try and let us know how it turns out for you. I think you will love making this easy recipe!
How do you plan to serve it? The ideas are endless but I think ice cream is my favorite. There is just something about the cold ice cream and warm bananas in that amazing sauce.
You’re Doing It Wrong: Bananas Foster
In 1951, New Orleans restaurateur Owen Brennan became an innovator in the field of back-scratching when he named a dessert after his buddy Richard Foster from the New Orleans Crime Commission. Bananas Foster became a customer favorite and was Brennan’s most-ordered item until the French Quarter institution closed last summer. The dessert’s popularity is easy to account for: It is sweet, boozy, sticky, creamy, and flammable. Even if you don’t like bananas, you just might make an exception for bananas Foster.
There are only two problems with Brennan’s recipe, which was actually invented not by Brennan himself but by chef Paul Blangé. The first is that it calls for banana liqueur. Have you ever had banana liqueur? If not, rest assured that it’s just as terrible as it sounds. It belongs to the family of cloying flavored brandies that, like Dan Bern’s 1997 ballad “Marilyn,” I loved when I was a teenager but now have serious qualms about. Unless you’re (a) preparing to throw a rager while your parents are out of town, (b) planning to make a Platanos en Mole Old Fashioned, or (c) both of the above, you have no business being in possession of a bottle of banana liqueur.
So what should you use instead? Kill two birds with one stone by using amaretto, which lends bananas Foster a pleasant almond flavor without interfering with its smooth texture, the way chopped nuts do. (Actual nuts have no place in bananas foster, which should be so soft you’d be able to eat it even if you had no teeth.)
The other problem with Brennan’s bananas Foster recipe is the way it instructs you to light the rum sauce on fire: “tip the pan slightly [into the fire of the burner] to ignite the rum.” Yeah, right—as if anyone’s ever done this without spilling hot butterscotch all over their stove, possibly extinguishing their pilot light in the process. Please, do yourself a favor and use a long match or a kitchen lighter to set your bananas Foster aflame. It’s much easier than this slight-tipping business, and much less likely to result in a visit from your friendly neighborhood firefighters.
Yield: 4 servings
Time: About 30 minutes
1 cup brown sugar
¼ cup (½ stick) butter
½ teaspoon ground cinnamon
Pinch ground allspice
¼ cup amaretto
4 bananas, halved lengthwise
¼ cup rum
1 pint vanilla ice cream
1. Put the brown sugar, butter, cinnamon, allspice, and salt in a large skillet over low heat. Cook, stirring occasionally, until the butter has melted and the mixture begins to bubble, about 15 minutes. Add the amaretto and cook, stirring, until the mixture is smooth, then raise the heat to medium and add the bananas. Cook until the bananas are coated in the sauce and warmed through, about 5 minutes.
2. Add the rum to the skillet. Light a match or lighter and lower it to the surface of the sauce until it ignites. When the flame subsides, turn off the heat. Divide the ice cream into four bowls, then divide the bananas and sauce among the bowls. Serve immediately.
A warm dessert consisting of bananas cooked in a brown sugar and cinnamon sauce and then flavored in banana liqueur and rum and served over a scoop of vanilla ice cream.
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- 4 bananas, cut in half lengthwise, then cut in half
- 4 scoops vanilla ice cream
- Combine the butter, sugar and cinnamon in a deep sided flambé skillet.
- On low heat stir the mixture until the sugar dissolves.
- Stir in the banana liqueur and then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- When the liquid begins to bubble tip the pan slightly and ignite the rum with a long lighter. *Have a lid handy just in case you need to extinguish the flames.
- When the flames subside take the bananas out of the pan and place 4 slices of banana over a scoop of ice cream.
- Spoon the warm sauce over the top of the ice cream and serve immediately.
Be sure to heat the rum prior to lighting it on fire as cold alcohol will not flame up.