Bananas Foster Medallions 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:

• 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.

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:

• 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:

• 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:

• Preheat oil to 350°F, enough that the 3-inch medallions can float freely. Spray counter lightly with non-stick spray. Cut each roll in half and flatten each half into a 3-inch circle. Cover with plastic wrap and let rest. Melt butter in a skillet. Add brown sugar and heat to a low boil. Cook at this temperature for five minutes, stirring constantly (butter and sugar may not combine completely). Add bananas and continue to cook at a low boil. Mixture will be thin. Stir constantly until mixture thickens. Remove from heat to cool. Remove wrap from dough circles. Brush 12 of the circles, around edges, with the beaten egg. Divide cooled banana filling equally between the remaining 12 dough circles. Top with the 12 egg washed dough circles, egg washed side down, and pinch together to seal completely. Before deep frying pinch edges together once more. Fry in small batches until deep golden brown on both sides. Place on a rack to drain. Serve warm with vanilla ice cream, if desired.

Steps:

• Preheat oil to 350°F, enough that the 3-inch medallions can float freely. Spray counter lightly with non-stick spray. Cut each roll in half and flatten each half into a 3-inch circle. Cover with plastic wrap and let rest. Melt butter in a skillet. Add brown sugar and heat to a low boil. Cook at this temperature for five minutes, stirring constantly (butter and sugar may not combine completely). Add bananas and continue to cook at a low boil. Mixture will be thin. Stir constantly until mixture thickens. Remove from heat to cool. Remove wrap from dough circles. Brush 12 of the circles, around edges, with the beaten egg. Divide cooled banana filling equally between the remaining 12 dough circles. Top with the 12 egg washed dough circles, egg washed side down, and pinch together to seal completely. Before deep frying pinch edges together once more. Fry in small batches until deep golden brown on both sides. Place on a rack to drain. Serve warm with vanilla ice cream, if desired.