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Wednesday
Mar142012

bananas foster

Ice cream is just about tops for me.

That wasn't always true. Before I had kids, I wasn't into ice cream at all. 

However, one pro of pregnancy -- my new found love of dairy.

The entire gamut of the milk world -- it's been totally exposed and I'm loving it.

So, I really need to thank my kids. Now I love frozen yogurt, ice cream and all the yummy sauces that go on top.

Like bananas foster.

Buttery, rum-infused bananas foster.

Bananas foster is pretty straight-up --

sweet bananas and chopped pecans smothered in a rich, buttery rum caramel.

Spoon the sauce-covered bananas over vanilla ice cream and you have yourself an easy, decadent dessert fit for company.

They probably won't turn it down.

It smells awesome (there's not one ingredient in bananas foster that doesn't smell amazing).

It sounds fancy.

And it tastes fabulous.

Bananas Foster

adapted from Allrecipes

  • 1/4 cup unsalted butter
  • 2/3 cup dark brown sugar (see note)
  • 1/2 teaspoon ground cinnamon
  • 3 1/2 tablespoons rum (light or dark)
  • 1 1/2 teaspoons pure vanilla extract
  • 3 - 4 ripe bananas
  • 1/4 cup chopped pecans or walnuts
  • Dash of fine sea salt
  • 1 pint vanilla ice cream

Melt butter in saucepan over medium-high heat.

Meanwhile, slice bananas one of two ways -- in half crosswise and then lengthwise (our preferred choice, you'll get four slices out of one banana) OR on the diagonal into several slices (this way seems to serve more people, see prep photo in post above). 

Add brown sugar, cinnamon, rum, vanilla and a dash or two of sea salt to melted butter. Whisk to combine. Continue to whisk as mixture bubbles for about two minutes, until mixture thickens slightly.

Stir in bananas and nuts and coat with the sauce. Leave on heat for about 1 minute (don't overcook -- you really just want to cover the bananas in sauce and warm them, not actually cook them).

Spoon warm bananas foster over vanilla ice cream. Enjoy!

Note: Although light brown sugar can be substituted, it will make the sauce quite a bit sweeter. I prefer the dark brown sugar, as it give the caramel sauce just the right amount of sweetness to counter the rum, the cinnamon, the bananas -- everything that makes bananas foster so fab.

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