B-A-N-A-N-A-S

Okay, as many of you guessed, yesterday’s post was indeed an April Fool’s joke. It wasn’t entirely out of the realm of possibility – in the past 6 months, I’ve caught my hair, sleeve, several dishtowels, a plastic bag, and some chocolate chips on fire while cooking – but thankfully, nothing tragic happened yesterday. Our kitchen is fine, the landlord still loves us, and my insurance company isn’t going to be footing the bill for a “replacement” KitchenAid mixer anytime soon.

To make up for my cheeky shenanigans, I’m going to share my actual Bananas Foster recipe.

Bananas Foster was invented at Brennan’s Restaurant in New Orleans. Naturally, I used the recipe on their website as a jumping-off point.

Jumping-off point? Yeah. See, I don’t really like regular Bananas Foster because it’s too…banana-y. I’m sure this is a travesty of sorts, but my version is pretty damn tasty even without the banana liqueur.



This is what we call a potential fire hazard.

The Recipe:

Bananas (Almost) Foster
3 ripe bananas
1 cup dark brown sugar
1/2 stick salted butter
ittybitty shake of cinnamon
1/4 cup Malibu coconut rum (or your favorite)
1/4 cup Bacardi light rum (or your favorite brand)
1 pint vanilla ice cream
15-20 Nilla wafers, crushed

Do this
Start melting the 1/2 stick of butter in a skillet or large sauté pan over medium-low heat. Spoon in 1 cup of dark brown sugar and mix into the butter until mostly dissolved. Add a shake of cinnamon and pour in the coconut rum. Keep this mixture going on low heat while you cut the bananas.
Peel the bananas and cut in half lengthwise and crosswise – you should get 4 slices per banana, but if you mess up, it’s ok. You’ve probably got more than just 3 on hand, so it’s completely acceptable to snack on the slices that aren’t the right size.
Put the banana slices in the pan, and cook until they’re soft. I like to flip mine a few times to coat them with the sauce.
Measure out 1/4 cup of rum and get your book of matches ready. Pour the rum into the pan and wait for it to heat up. This is where the directions weren’t super clear to me, so I’ll elaborate: wait for the rum-sugar-butter-et cetera mixture to get hot enough that it’s bubbling. If you try to light it sooner, you’ll probably end up extinguishing the match. Trust me, I went through about 15 before I figured this out.
Once the stuff in the pan is bubbly and frothy, strike a match and watch the pyrotechnics.
Scoop some vanilla ice cream into a bowl, put some bananas and delicious sauce over the top, and top with crumbled Nilla wafers. Celebrate that you accomplished something pyrotechnic without burning down your kitchen, and enjoy your dessert!



It’s a little blurry, but it’s pyrotechnics!

There are video clips of this, too. I’m going to try editing out all of the failed attempts to light the bananas, and I’ll post the video later. Check back for that.


‘Nanners (Almost) Foster.

I’m a fan of what the coconut rum adds to this dessert. I also made WAY too much of the sauce, so I’ve reserved it and put it in the freezer for something I’m going to bake this weekend.

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9 Responses to “B-A-N-A-N-A-S”

  1. Frosted Says:

    Sneaky sneaky! I wondered when you mentioned your copper pan set…I knew you’d been eyeing a set of those for awhile:)

  2. Jenny Says:

    Haha, yes. No copper pans and no KitchenAid for me yet.

  3. Jessica Says:

    Lol. I had my suspicions!

  4. JennDZ_The LeftoverQueen Says:

    You are a sneaky sneaky girl! LOL!

    But I sure do love me some bananas foster – one of the only ways I actually LIKE bananas!

    Welcome to The Foodie Blogroll :)

  5. outofrightfield Says:

    Can you make some banana dishes for Carlos Zambrano? He desparately needs them.

  6. Daniel Says:

    Outofrightfield – He’d probably find a way to slip on a peel.

  7. Pablo Says:

    She sets her house on fire and gets blogger of the week?! Its not even April 1st anymore! :)

    Congrats on the notoriety!

  8. Chou Says:

    Great joke! :)

  9. There’s always money in the Banana Stand « The Reckless Chef Says:

    […] Cookies 2 cups flour 1 stick butter (I used salted because I ran out of unsalted, oops!) 1/2 cup Nanners Foster sauce or 1 more stick of butter 1/2 cup powdered sugar 1/4 tsp salt 1/2 tsp vanilla extract 1/4 tsp […]


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