Fried Bananas Foster Recipes

EASY BANANAS FOSTER

Steps:

• Melt butter in a saucepan over medium heat.
• Add sliced bananas and stir for 2 minutes.
• Add brown sugar, vanilla, cinnamon, and salt.
• Lower heat and continue cooking, stirring constantly for 2 more minutes.
• Serve over a scoops of ice cream.
• Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

DEEP FRIED BANANAS FOSTER

Steps:

• Beat the Egg (1) to make an egg wash. Set aside.
• Slice each Banana (3) in half lengthwise, and place each half inside a Egg Roll Wrappers (6) and roll it up diagonally.
• Seal the edges with some of the egg wash.
• Heat the Frying Oil (as needed) to 350 degrees F (180 degrees C) and fry the egg rolls until they are evenly golden.
• In a medium pan add in the Butter (1/2 cup), Brown Sugar (1 cup) and Ground Cinnamon (1 tablespoon).
• Melt the mixture and combine well.
• Gently add in the fried egg rolls.
• Turn off the heat. Pour the Rum (1/2 cup) into the pan. Have a large pan handy.
• Light up that pan with a lighter. The flames will stay contained in the pan until they go out on their own. If the bananas are getting too dark, simply cover the pan with the sheet pan to put out the flames.
• Remove the boozy bananas and reserve that glorious pan sauce! Let them cool just a bit. Serve on top of Ice Cream (to taste). Enjoy!

BANANAS FOSTER

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BURRITO BANANAS FOSTER

Steps:

• In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.
• Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)
• Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.
• Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.
• Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.

CLASSIC BANANAS FOSTER

Steps:

• Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.

BANANAS FOSTER II

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.

FRIED BANANAS FOSTER

Steps:

• Prepare the bananas: Place granulated sugar in a shallow pie plate or baking dish. Toss bananas in sugar; shake off excess.
• Place 4 spring roll wrappers on a work surface with 1 point facing you (so that they look like diamonds). Place 1 banana on each wrapper, 1 inch above bottom point. Carefully begin wrapping banana from the bottom up, keeping the roll as tight as possible. Fold in the sides of the wrapper (like a burrito). Brush 1 inch of top point with some of the beaten egg, and continue to wrap, pressing to secure roll. Repeat with remaining bananas, wrappers, and egg. Place rolls in a single layer on a sheet pan lined with a damp paper towel. Freeze 1 hour.
• Heat oil to 325°F in a large Dutch oven. Fry banana rolls, 2 or 3 at a time, until golden brown, 6 to 7 minutes. Drain on paper towels.
• Prepare the sauce: Cook brown sugar and butter in a skillet over medium-high, whisking constantly, until melted and bubbly, 3 to 4 minutes. Tilt pan away from you, and carefully add the rum, whisking until smooth. Remove pan from heat, and stir in cream and pepper.
• Slice banana rolls in half diagonally. Spoon sauce over top, sprinkle with pecans, and serve with ice cream.

FRIED BANANAS

Steps:

• Fry bananas in butter; add brown sugar.
• Cook until sugary and caramelized, shaking pan gently frequently to prevent breaking the bananas.
• Add orange juice and walnuts.
• Serve.

BRANDIED BANANAS

Steps:

• In a medium skillet, melt butter over high heat; add pecans and stir 1 minute to lightly toast nuts. Stir in bananas and molasses; cook 1 minute. Add brandy and cook another 2 to 3 minutes.
• Remove from heat and serve immediately, or pour into covered container and refrigerate. If refrigerated, when ready to serve; bring topping to room temperature or gently warm over low heat.