Bananas Foster

Ingredients:
1/4 c Butter or margarine
1/2 c Light brown sugar; firmly
-packed
4 Ripe bananas; peeled and
-split
1/8 ts Cinnamon
1/2 c White rum
1/4 c Banana liqueur (cr~me de
-bananas)
1 pt Vanilla ice cream; or
1 ts Sweetened whipped cream

Instructions:
1. Melt butter and brown sugar in flat chaifing dish or attractive skillet.
Add bananas in single layer, and saut6, turning once, unfil tender – about
5 minutes.

2. Sprinkle with cinnamon. Pour in rum and banana liqueur. Ignite with
match, remove from heat, and baste bananas until flame burns out.

3. Serve at once, with vanilla ice cream or sweetened whipped cream. Makes
4 servings.
References :

Directions
Melt brown sugar and buter in flat chafing dish. add banana and saute until tender. This happens quickly
Sprinkle with cinnamon
Pour in banana liqueur and rum and flame.
Baste with warm liquid until flame burns out.
Serve immediately over ice cream
References :

PINEAPPLE BANANAS FOSTER

3 firm bananas
6 thin slices pineapple, fresh or canned
1/2 cup margarine, melted
1/2 cup brown sugar
dash cinnamon
1/2 to 1 tsp. rum extract or 2 Tbsp. dark rum
6 large scoops vanilla ice cream

Cook bananas in peel on gas grill over medium-high flame 5 to 7 minutes per side (until peel is dark brown).

Combine pineapple, margarine, brown sugar, and cinnamon; stir until syrupy.

Add peeled, cooked bananas cut in fourths, and pineapple slices. Baste in syrup, turning until fruit is glazed. Add rum extract or rum.

Place a pineapple slice in each bowl; top with scoop of ice cream and banana sauce.

Makes 6 servings
References :

http://www.jacquespepin.net/members/recipes/crepessuzette.html

and

Banana Flambe

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21584,00.html

Both classics and wonderful!!
References :

Yield: 4 servings

Ingredients
2 cups heavy cream
3 large eggs, beaten
¼ teaspoon vanilla extract
¼ teaspoon almond extract
6 tablespoons sugar
2 tablespoons ground cinnamon
8 slices brioche or other sweet light bread
1 stick (8 tablespoons) unsalted butter
4 ripe bananas, sliced in ¼-inch rounds
1 cup raisins soaked in rum for one hour
½ pint heavy cream, whipped
Syrup, for serving, optional

Directions
In a large bowl, combine the cream, eggs, vanilla and almond extracts and mix well. In a smaller bowl, mix together the sugar and cinnamon. Dip the slices of brioche in the cream mixture briefly and use half the cinnamon sugar to sprinkle both sides.
Melt 2 tablespoons of the butter in a large frying pan. When the butter is hot, add half of the bread slices and cook on each side until golden brown. Remove from the pan and set aside, loosely covered, while you repeat with 2 additional tablespoons of the butter and the remaining bread slices.
Heat the remaining 4 tablespoons of butter in another frying pan. Sprinkle the bananas with the cinnamon sugar, add them to the pan and cook until the bananas are caramelized.
Place two slices of French toast on each plate, and pour the bananas and raisins over them. Top with whipped cream and syrup, if desired. Dig In!
http://abcnews.go.com/GMA/Breakfast/story?id=2931368
References :

Bananas Foster

2 tablespoons unsalted butter
1/4 cup (1.75 ounces) dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum
1/2 teaspoon finely grated orange zest

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. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.
References :
foodnetwork.com

* ¼ cup (½ stick) butter
* 1 cup brown sugar
* ½ teaspoon cinnamon
* ¼ cup banana liqueur
* 4 bananas, cut in half
lengthwise, then halved
* ¼ cup dark rum
* 4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
References :

2 tablespoons unsalted butter
1/4 cup (1.75 ounces) dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum
1/2 teaspoon finely grated orange zest

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. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 7 minutes
Yield: 2 servings
User Rating:
References :

nfd♥
References :