Orange Scented Bananas Foster Recipes

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.

BANANAS FOSTER

Steps:

• Prepare a grill for medium-high heat.
• Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
• Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
• (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)

INDONESIAN BANANAS FOSTER

Steps:

• Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes. Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.

BETTER-FOR-YOU BANANAS FOSTER

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean paste in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Bring the liquid to a boil without stirring, then reduce the heat to a simmer. Cook until the sauce thickens slightly, about 4 minutes. Spoon the sauce over the bananas. Garnish with whipped cream if using and the glazed orange zest.

BANANAS FOSTER

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.

ORANGE-SCENTED BANANAS FOSTER

Steps:

• Melt butter in heavy large skillet over medium high heat.
• Add brown sugar, lemon juice, and cinnamon sticks and boil 2 minutes, stirring frequently.
• Add bananas and remove pan from heat.
• Add triple sec, dark rum and ground cinnamon; carefully ignite.
• When flames subside, add orange juice and stir to combine. Discard cinnamon sticks.
• Scoop ice cream into bowls or balloon wineglasses. Spoon bananas and sauce over and serve.

SUNNY'S EASY BANANAS FOSTER

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.

BANANAS FOSTER

Steps:

• Melt butter in a large skillet.
• Add brown sugar and stir together.
• Add the bananas and cook until caramelized over medium-high heat.
• Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. (BE CAREFUL!)
• Stand back when ignited and flambe.
• Let flame die down.
• Serve over vanilla ice cream.

BANANAS FOSTER WITH CINNAMON

Steps:

• Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.
• When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.
• Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.
• Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.
• Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately.

CAMPFIRE BANANAS FOSTER

Steps:

• Remove the skin from the banana (DO NOT cook with peel).
• Place banana on non-stick side of a double 12-inch sheet of aluminum foil.
• Cut each banana crosswise into nine bite-sized pieces.
• Do not cut foil!
• Squeeze tablespoon butter over banana pieces.
• Sprinkle brown sugar, vanilla, cinnamon, and rum extract over butter.
• Wrap tightly in foil, being sure to seal ends.
• Place on grill over gas, campfire or coals, seam side up.
• Cook for six minutes.
• Remove from heat.
• Open carefully.
• Top with diced pound cake.
• Spoon the whipped topping onto the dessert.
• Sprinkle topping with dash of cinnamon.
• Eat directly from foil.

BANANAS FOSTER RECIPE

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.

BANANAS FOSTER SAUCE

Steps:

• In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

ALTON BROWN'S BANANAS FOSTER

Steps:

• Melt butter in a 10-inch heavy skillet over low heat.
• Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
• Add banana liqueur and bring sauce to simmer.
• Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
• Remove bananas from pan to a serving dish.
• Bring sauce to a simmer and carefully add the rum.
• If the sauce is very hot, the alcohol will flame on its own.
• If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
• If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
• Immediately spoon the sauce over bananas and serve.
• Serve with waffles, crepes, or ice cream.

DELIGHTFUL BANANAS FOSTER BREAD PUDDING

Steps:

• Stir together first 6 ingredients for pudding in large bowl.
• Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
• Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
• Place bread cubes in a highly greased 13 x 9 inch baking dish.
• Pour egg mixture evenly over bread; press bread to absorb mixture.
• Bake at 325 degrees for 45-55 minutes.
• Remove from oven, and let stand 30 minutes before serving.
• Serve with Bread Pudding Sauce:.
• Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.

TROPICAL BANANAS FOSTER

Steps:

• Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
• Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.