BANANAS FOSTER BAKED FRENCH TOAST
Steps:
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Nutrition Facts : Calories 658 calories, Fat 31g fat (17g saturated fat), Cholesterol 218mg cholesterol, Sodium 584mg sodium, Carbohydrate 84g carbohydrate (39g sugars, Fiber 4g fiber), Protein 14g protein.
QUICK BANANAS FOSTER
Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
Nutrition Facts : Calories 567 calories, Fat 23g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 224mg sodium, Carbohydrate 80g carbohydrate (72g sugars, Fiber 2g fiber), Protein 3g protein.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
CHEF JOHN'S BANANAS FOSTER
When you think show-stopping, special occasion desserts, you usually don't think simple-and-fast, but that's the case with bananas Foster. This delicious New Orleans classic only has a few ingredients, and takes just minutes to make. Except for the folks that burn their houses down, everybody loves this recipe.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
- Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.
- Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.
- Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.
Nutrition Facts : Calories 497 calories, Carbohydrate 59.3 g, Cholesterol 55 mg, Fat 20 g, Fiber 3.7 g, Protein 2.3 g, SaturatedFat 12.5 g, Sodium 27.4 mg, Sugar 44.7 g
BANANAS FOSTER CRESCENT BAKE
I wanted to do something with that tube of crescent rolls in the fridge; but not just roll 'em up and bake them. So, I put this simple recipe together and served it with ice cream - caramel sauce would be good as well.
Provided by IAKnight
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Grease 9 x 13 baking dish.
- Peel banana and slice into quarters (lengthwise and in half).
- Cut each tsp of butter in half (total of 8 pieces).
- Open the tube of rolls and divide into the pre-cut sections (8 triangles per tube).
- On one triangle place the quartered banana on the dough section.
- Place one teaspoons of butter on top of the banana.
- Sprinkle about 1/2 tsp of Brown Sugar on top of butter/banana.
- Place another dough section on top of the banana section and crimp edges to seal both halves.
- Place sealed serving in a greased baking dish,.
- Repeat with remaining dough, banana and butter.
- Sprinkle each dough pocket with brown sugar.
- Bake for 13-15 minutes until browned.
- Let cool before serving, but serve warm with ice cream.
Nutrition Facts : Calories 286.5, Fat 7.5, SaturatedFat 3.3, Cholesterol 38.5, Sodium 298.3, Carbohydrate 49.8, Fiber 2.9, Sugar 19.4, Protein 5.8
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.
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- Preheat oven to 425°F. Place bananas (in peel) on a parchment paper-lined baking sheet, and bake in preheated oven until peel is very dark and just starting to split open, 20 to 25 minutes.
- Reduce oven temperature to 350°F. Coat 2 (9-inch) round cake pans with baking spray. Beat 1/2 cup of the butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed.
- Whisk together flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon of the salt in a medium bowl. With mixer running on low speed and beating until just combined after addition, add flour mixture to banana mixture, alternately with buttermilk, beginning and ending with flour mixture.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 28 minutes. Transfer pans to wire racks, and cool 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.
- Meanwhile, beat remaining 1 1/2 cups butter with stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce speed to low; gradually add powdered sugar, rum, and remaining 1/4 teaspoon salt, and beat until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
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