Monday, February 1, 2010
What more could a girl ask for?
Bananas Foster is a traditional New Orleans dessert created in 1951 at Brennan's Restaurant in the Big Easy. It's a super simple recipe using super ordinary ingredients. You don't have to light it on fire---but, really, that's half the fun.
Here's what you'll need for this treat:
Bananas, brown sugar, lemon juice, butter, rum, and in this case, ice cream.
This recipe goes REALLY quick, so you'll want to have all of your ingredients measured and stoveside ready to go.
First peel your bananas. And please, remove the monkey floss. Eewwww...no one needs to eat that, do they?
After peeled and deflossed, cut your bananas into slices. I like to cut mine on a little of a diagonal. I like the bigger pieces and larger surface area. More room to soak up the buttery rum goodness.
I have to show you something before I continue though. I'll admit to being a Twilight girl; but I was quite surprised to find that the vampire craze has made it to bananas. Who knew?
Now that you have a nice little pile of vampire branded banana slices, drop that butter into a nice warm skillet over medium heat. Let it get good and melted.
Add the brown sugar and lemon juice to the butter in the pan. Give it good stir until it's gooey and combined.
You'll know it's banana ready when it looks like this. Try not to stick your finger in at this point; although I'm sure it would taste divine.
At this point add your vampire bananas to the pan and spread them out into a single layer.
Mmmm...once again, smell-o-net would be so amazing for you right now.
Let these cook for a minute or two until they start to get soft, then give them a flip. Be gentle...no need to mash these sweet things.
Once you flip the bananas, you'll want them to cook for about another minute. As they're cooking, dump your rum into a sauce pan and heat the rum over high heat until it's steaming, but not boiling.
Once your rum is heated and your bananas are all carmelized-like, add the rum to your pan.
Pour it over and around the bananas. With the pan lid and/or a fire extinguisher nearby, stand back and give it a light with a long handled lighter or match. If you turn out the lights, you might have a chance to catch a bit of it for a picture.
The rum will flame for a few seconds and then die out on it's own. Scoop out some of your favorite vanilla ice cream and serve the bananas right on top.
It's a wonderful contrast betwen hot and cold, mushy and somewhat firm. Fire or no fire, it's completely sweet and rich. If you aren't a rum drinker, you can substitute rum extract out with the nearly the same yummy results.
If you're not much of an ice cream person, you could also use this as a filling for crepes or a topping for french toast, pancakes, or waffles.
Do you think this would've been an Elvis favorite?
3 bananas, peeled and sliced on the diagonal
1/4 cup butter
1/2 Tbsp. lemon juice
1/3 cup brown sugar
4 -6 Tbsp. rum
Vanilla Ice Cream
In a large saute pan or skillet melt butter over medium heat. Stir in brown sugar and lemon juice, stirring until combined. Place bananas in pan in a single layer and allow to cook for a few minutes until they begin to soften. Carefully flip the bananas to the other side and allow to cook a minute or so more. Meanwhile, heat rum in another saucepan over high until hot and steamy, but not boiling. Pour rum over banana mixture and immediately light with long handled lighter or match. Allow flames to die out, then serve over ice cream. Enjoy!!