What kind of rum for bananas foster

Start by cutting off the ends of the unpeeled bananas I find it easier to slice them this way! Slice them in half lengthwise and then cut each long banana slice in half so that you have eight pieces of banana. Remove the peels, and set the bananas aside.

Combine the brown sugar, butter, cinnamon, and salt in a skillet over medium-low heat. As the butter melts, stir to combine all of the ingredients. Allow the mixture to cook without stirring. The sugar will begin to melt and the sauce will bubble a bit.

Add in the slices of banana, cook for about 1 minute, and then carefully use tongs to flip the banana slices. Remove the pan from the heat this is important! Return the pan to the heat, and use a long lighter or kitchen torch to set the alcohol in the dish on fire.

Many recipes tell you to tip the pan into the flame on your stove, but to me that is a recipe for disaster. Allow the excess alcohol in the dish to burn off. Swirl the skillet gently as the flames begin to die down, then remove from the heat. Gently remove the caramelized bananas from the skillet, and place four slices of banana over each scoop of ice cream.

Pour the caramel sauce from the skillet on top of the ice cream and serve immediately. I would recommend twice the amount of walnuts and to make sure the sugar actually dissolves, otherwise instead of a caramel-type sauce, it's grainy. It's a very sweet recipe, reducing the amount of sugar may help as well.

Using bananas that aren't fully ripe adds a touch of acidity that was very welcome in this sugary dish. Reviews: Most Helpful. Alyson Jones. I made this for friends and they raved about it! One friend said this was the best dessert she has had in her life!

I used rum extract in place of rum. I looked up the substitution on the web and found out 1 Tbsp. I used these measurements and it tasted perfect! I've made this twice now, first time used rum flavoring and 2nd time used Meyer's Dark Rum. It served our family of 3 generously. The flavor is rich and addictive.

Made this dessert for 36 people and got rave reviews. Scooped ice cream into 36 plastic tumblers, put them on a cookie sheet and put them back in the freezer early in the day. Served the bananas fosster in a chafing dish and let my guests help themselves. Could not have been easier! Rating: 4 stars. This was very tasty. I skipped the rum and walnuts and only had light brown sugar.

I also combined it with another dessert since some people like my husband aren't big on bananas. It's called crunchy ice cream and isn't on this website. You need 4 scoops of vanilla ice cream, honey, cinnamon sugar and about 2 cups of crushed corn flakes. Drizzle honey and sprinkle cinnamon sugar over each scoop.

Then cover each scoop with the corn flakes. Place bananas foster around the ice cream and enjoy!.. I know we do!!! Good and impressive!

I thought you were supposed to light the rum on fire though??? Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Spoon on the sauce and serve immediately. You can also cut the bananas into rings. Excellent recipe! This was a favorite dessert when we lived near New Orleans. I haven't tried it yet I hate those reviews but this recipe looks luscious and authentic.

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Fine Cooking. Sign Up Login. Scott Phillips. Servings: six to eight. Ingredients 2 oz. Preparation In a inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes.