Description
Bananas foster delights taste buds with rich caramel and rum-soaked bananas from Louisiana’s culinary traditions. Warm dessert brings New Orleans hospitality directly to home kitchens, inviting diners to savor sweet memories.
Ingredients
Scale
- 2 bananas (ripe)
- 4 tbsps unsalted butter
- 1/2 cup (120 ml) brown sugar
- 1 tsp ground cinnamon
- 1/4 cup (60 ml) dark rum
- Vanilla ice cream (for serving)
Instructions
- Prepare ripe bananas by slicing them diagonally into substantial wedges, ensuring uniform thickness for even caramelization.
- Select a wide, heavy-bottomed skillet and heat over medium flame, melting butter until it transforms into a frothy, golden liquid without scorching.
- Incorporate brown sugar and ground cinnamon into the melted butter, whisking continuously to develop a rich, glossy caramel syrup.
- Gently nestle banana slices into the bubbling caramel mixture, allowing them to cook for approximately 2-3 minutes until they soften and acquire a golden-brown exterior.
- Remove skillet from direct heat and cautiously introduce dark rum, then return to flame to ignite the alcohol, creating a dramatic flambé effect that will burn off quickly.
- Swirl the skillet to integrate the rum and caramel sauce, coating the bananas in a glistening, aromatic glaze.
- Immediately transfer the warm, decadent bananas and their luscious sauce over chilled vanilla ice cream, ensuring each serving receives an equal distribution of the caramelized fruit and syrup.
Notes
- Choose slightly firm, ripe bananas to prevent turning mushy during cooking and maintain their shape and texture.
- Use a wide, heavy-bottomed skillet for even heat distribution and better caramelization of the sauce.
- When adding rum, tilt the pan slightly away from you to safely ignite the flames and create a dramatic flambé effect.
- Consider using a culinary torch as an alternative to stovetop flambéing for a more controlled and safer method of caramelizing the sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 2
- Calories: 575 kcal
- Sugar: 45 g
- Sodium: 110 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 80 mg