BANANAS FOSTER
Try this easy rendition of a classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
- Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.
Nutrition Facts : Calories 466 g, Fat 19 g, Fiber 2 g, Protein 5 g
BANANAS FOSTER
Fresh bananas are simmered in an indulgent cinnamon cream sauce, then covered with rum, ignited with gentle flames and served over a scoop of vanilla ice cream. This easy recipe will help you make flawless Bananas Foster every time!
Provided by Lindsay
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Add the butter, brown sugar, cinnamon and cream to a large skillet or saucepan over medium heat.
- Allow the butter to melt and continue to whisk while cooking until the sugar has melted and the sauce is smooth (about 3 to 5 minutes). You don't want to cook on too high heat or it will heat too quickly before the sugar fully melts.
- Add the bananas and allow to cook 2-3 minutes, to lightly soften the bananas.
- Remove the pan from heat and pour the rum over the bananas and sauce. Using a long lighter, ignite the rum. Gently shake or swirl the sauce around until the flames burn out, about 30 seconds. The flames will burn blue and can sometimes be very subtle.
- Spoon warm bananas and sauce over ice cream and serve immediately.
Nutrition Facts : Calories 531 calories, Sugar 57.9 g, Sodium 171.1 mg, Fat 26.9 g, SaturatedFat 17 g, TransFat 0.7 g, Carbohydrate 68.5 g, Fiber 2.5 g, Protein 3.1 g, Cholesterol 97.1 mg
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Scoop the ice cream into chilled bowls and set aside in the refrigerator. In a large saute pan, over medium-high heat, stir the butter and sugar to form smooth syrup. Add the bananas and baste for 1 minute. Carefully pour in the rum. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the bananas until the flames die out. Place 3 quarters of a banana around each ice cream scoop and spoon sauce over top. Serve at once.;
BANANAS FOSTER
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Melt butter in skillet and stir in sugar and zest. Cook over medium high heat for 3 - 5 minutes stirring occasionally. When sugar has reached a caramel like consistency add bananas and cook for 3 minutes. Add rum and flambe. Serve over vanilla ice cream.
BANANAS FOSTER
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
- Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
- Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
- To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
- Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
- Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.
BANANAS FOSTER RECIPE
Put on a show for guests with this classic Bananas Foster recipe. This surprisingly easy Banana Fosters Recipe takes just 10 minutes to prepare and serve.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Cover to keep warm.
- Melt butter in large cast-iron skillet on medium heat. Cut bananas crosswise, then lengthwise in half; add to skillet. Cook 1 to 2 min. or until heated through, turning occasionally. Remove skillet from heat. Add rum. Return skillet to heat; cook 30 sec. Carefully ignite rum with long match; let stand until flames subside.
- Place bananas in 6 dessert dishes, reserving liquid in skillet. Add caramel sauce to reserved liquid; stir until blended. Drizzle over bananas. Serve warm.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 25 g, Protein 2 g
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