Bananas Foster Jam Recipes

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.

Steps:

• Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.

Steps:

• Combine brown sugar, stevia, raisins and water in a small pot and bring to a simmer. Cook without stirring (swirl the pan) until sugar dissolves.
• Meanwhile, mash bananas with lime juice, vanilla and salt, then stir into syrup.
• Cook, stirring often, 25 minutes.
• Stir in the rum and remove from heat.
• Cool before transferring into a jar and chilling.

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.

Steps:

• Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.).
• Peel bananas, and mash smooth.
• Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
• Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
• Add rum during the last few minutes of cooking.
• Place hot banana jam into sterilized jars. Place lids on and seal.

Steps:

• Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
• Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
• Serve warm banana pieces and sauce over vanilla ice cream.

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.