May
21
21
Here I am at the “end” of posting the four recipes I promised from the wonderful book The Complete 15 Minute Gourmet. While many books with this kind of title require the use of convenience and prepackaged foods, this book does not. It’s in my recipe collection forever. I’ve made these recipes I promised (three linked below and today’s post) as well as two others which I plan to blog about next week. There hasn’t been a single recipe I didn’t enjoy! With permission from the publisher, I’ve already posted three recipes from this book: Grilled Chicken Salad w/Herbed Tomato Vinaigrette, Sausage Jambalaya, and Pepper-Crusted Sirloin with Sangiovese-Mushroom Sauce. Every one of these were delicious.
You can see my review of The Complete 15 Minute Gourmet cookbook here, I highly recommend picking up a copy, ordering one or checking it out from the library. You won’t regret it.
Today I’m sharing a fast and mouth watering version of the New Orleans dessert Bananas Foster. Traditionally, this dessert requires cooking the sauce without the rum, then removing the bananas, adding the rum and lighting it (flambe). Then the sauce is ready. In this version, the flambe step is eliminated by cooking the rum in the sauce.
I am absolutely in love with this dessert. I served it over vanilla ice cream and the sauce is pure Heaven. I saved some extra sauce and poured it over ice cream the next night as well. This recipe is on page 287.
Bananas Foster
adapted from The Complete 15-Minute Gourmet
1/3 cup unsalted butter
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup dark rum
2 tbsp banana liqueur
3 firm, but ripe bananas, peeled and halved crosswise and lengthwise (I think next time I would just slice them)
2 cups premium vanilla ice cream
toasted pecans for garnish (I skipped this, but it would be delicious)
Combine the butter, brown sugar, cinnamon, nutmeg, rum, and banana liqueur in a large skillet over medium-high heat. Cook, stirring constantly, until the butter is melted. Reduce the heat to low and cook, stirring frequently, for 3 more minutes or until the mixture is thickened and syrupy.
Stir in the bananas; cook, gently stirring once or twice, for 2 minutes or until tender.
Serve immediately, while warm, over ice cream, and garnish with pecans.
That looks incredible! I can only imagine the wonderful caramely taste.
I’m honestly not a huge banana fan–whether it be an actual banana or banana-flavored, but this recipe/photograph are quite enticing! I know my husband and kids would love it and I just so happen to have quite a few bananas on hand :)
Oh, man. this is something right up my alley. I love it.
Wow. I love bananas. This looks awesome!
MMmm, I KNOW we’d love this as I’ve made different variations of it banana fosters. Looks great!
Happy holiday weekend!
~ingrid
When I catered parties, this was a classic dessert that we did, but we lit the pan on fire just before serving over ice cream :) Love this stuff!
This looks fantastic! My husband loves bananas!
Yum yum yum!! I really have to try these out.