Bananas Foster Ice Cream
User Reviews
5
Bananas Foster Ice Cream
Description
This dessert begins by melting butter in a skillet and adding packed brown sugar, rum, vanilla extract, ground cinnamon, and optional orange zest. The mixture simmers gently to dissolve the sugar and reduce the alcohol aroma, typically for 1-2 minutes until most alcohol is cooked off, leaving a syrupy caramel sauce.
The peeled, sliced bananas are added last and cooked only briefly—30 seconds to a minute—just to soften them slightly without losing shape or becoming mushy. This quick cooking preserves the bananas’ texture and lets them soak up the flavorful sauce.
The warm bananas and sauce are served immediately over high-quality vanilla bean ice cream, creating a contrast between warm, spiced fruit and cold creamy ice cream. This dessert is a straightforward take on the classic Bananas Foster concept, designed for easy stovetop preparation without flambéing, though a flambé option is provided for those who want it.
Using slightly under-ripe or just-ripe bananas helps maintain banana shape and yields a milder banana flavor, allowing the sauce’s caramel and spice to shine. The recipe advises careful simmering to burn off harsh alcohol notes and gentle cooking of bananas to preserve texture.
Ingredients
- 3 whole banana slightly under-ripe or just-ripe, peeled and sliced
- ¼ cup butter
- ½ cup brown sugar packed
- 3 ½ TB rum
- 1 TB vanilla extract
- ½ tsp ground cinnamon
- 1 tsp orange zest fine, optional
- vanilla bean ice cream
Instructions
- Melt butter over medium heat in large skillet. Add sugar, rum, vanilla, and cinnamon. Stir frequently. Bring to slow simmer, reducing heat to medium-low. The sauce will bubble as it simmers. Simmer until alcohol taste is mostly or completely burned off, 1-2 minutes. If you can still taste alcohol, simmer a bit longer.
- Place sliced bananas in pan and gently cook 30 seconds to 1 minute or just until soft, but not mushy. Serve immediately over ice cream.
Notes
- For a flamb option, add sugar, vanilla, and cinnamon to the skillet, then pour in rum last and ignite carefully, cooking until the flame goes out before adding bananas.
- Use slightly under-ripe or just-ripe bananas to maintain their shape and control banana flavor intensity during cooking.
- Simmer the sauce 1-2 minutes to burn off most alcohol, ensuring no strong alcohol taste remains.
- Cook bananas gently for only 30 seconds to 1 minute to soften without mushiness.
- Serve immediately over good-quality vanilla bean ice cream for best flavor contrast and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 0.2g | 0% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
