Bananas Foster
1 c. brown sugar (light or dark)
1/4 # butter
2 bananas
2 oz. banana liquor
1 oz. rum
1/2 tsp vanilla extract
1/2 tsp cinnamon or 1 cinnamon stick
1 oz. Rum (if it is to be flambéed)
Vanilla ice cream
Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.
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 :
* 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 :
heres a recipe i got from food network never tried it though
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
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 :
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.
2 tbs brown sugar
1 tbs butter
1 ripe banana, peeled and sliced lengthwise
dash cinnamon
1/2 oz. banana liqueur
1 oz white rum
1 large scoop vanilla ice cream
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 :
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 :
I work in a hotel and currently work the flambe station. I make Bananas every week because they are the favourite. It is so simple. All I do is melt chuckof butter (size depends on yield). Then as it’s melting over high heat, add brown sugar, no golden sugar, the flavour will change. Add enough so that once the butter is melted there is no loose fat in the pan, the brown sugar should have absorbed it all. Bring to a boil and let sugar melt, no burn. When it really bubbling away add a big splash of DARK rum, (that step is cruacially important) It must be dark for the best taste. Then, light a flame. Once flames goes out add a big splash of whipping cream and stir. Let boil for an extra min to thicken. Add bananas, Stir to coat (don’t over cook or they will turn to mush) Enjoy, so easy and they are great on ice cream or in crepes. I also so love brandied apricots done the same way, just switch out the booze and fruit. This recipe can be changed to suit whatever liquor or fruit you have. References :
September 13th, 2009 at 11:31 am
Bananas Foster
1 c. brown sugar (light or dark)
1/4 # butter
2 bananas
2 oz. banana liquor
1 oz. rum
1/2 tsp vanilla extract
1/2 tsp cinnamon or 1 cinnamon stick
1 oz. Rum (if it is to be flambéed)
Vanilla ice cream
Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.
nfd♥
References :
September 13th, 2009 at 11:36 am
Banana’s Foster Recipe courtesy Alton Brown, 2003
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 :
September 13th, 2009 at 12:03 pm
Bananas Foster
* 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 :
September 13th, 2009 at 12:17 pm
heres a recipe i got from food network never tried it though
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
September 13th, 2009 at 12:38 pm
Bananas Foster French Toast (Emeril)
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 :
September 13th, 2009 at 1:20 pm
Also try Crepes Suzette
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 :
September 13th, 2009 at 2:05 pm
151 rum is best to flame.
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 :
September 13th, 2009 at 2:32 pm
2 tbs brown sugar
1 tbs butter
1 ripe banana, peeled and sliced lengthwise
dash cinnamon
1/2 oz. banana liqueur
1 oz white rum
1 large scoop vanilla ice cream
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 :
September 13th, 2009 at 3:11 pm
my son loves this recipe
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 :
September 13th, 2009 at 3:40 pm
I work in a hotel and currently work the flambe station. I make Bananas every week because they are the favourite. It is so simple. All I do is melt chuckof butter (size depends on yield). Then as it’s melting over high heat, add brown sugar, no golden sugar, the flavour will change. Add enough so that once the butter is melted there is no loose fat in the pan, the brown sugar should have absorbed it all. Bring to a boil and let sugar melt, no burn. When it really bubbling away add a big splash of DARK rum, (that step is cruacially important) It must be dark for the best taste. Then, light a flame. Once flames goes out add a big splash of whipping cream and stir. Let boil for an extra min to thicken. Add bananas, Stir to coat (don’t over cook or they will turn to mush) Enjoy, so easy and they are great on ice cream or in crepes. I also so love brandied apricots done the same way, just switch out the booze and fruit. This recipe can be changed to suit whatever liquor or fruit you have.
References :