Bananas Foster Milkshake Recipes

Steps:

• For the bananas Foster: Add the butter and the bananas to a medium nonstick skillet over medium heat and cook until the bananas are caramelized, about 2 minutes per side. Stir in the brown sugar and cinnamon. Pulling the saute pan away from the flame, add the banana liqueur and stir to combine. Stir in the vanilla extract and salt, and scrape the bananas Foster into a bowl to cool.
• For the milkshake: Combine the rum, the cooled bananas Foster and the ice cream in a blender and blend until smooth and creamy. Pour into glasses and top with a dollop of the whipped cream. Dust with cinnamon, garnish with a maraschino cherry, and serve with a long straw.

Steps:

• Dip rim of a tall glass in caramel. Place glass in freezer while preparing milkshake.
• Blend vanilla ice cream and milk until thick but pourable. Add 1/2 of the banana and pulse to combine.
• Sprinkle remaining banana slices with sugar; using a hand-held kitchen torch, caramelize the bananas.
• Spread some caramel sauce on the inside of the prepared glass. Add coffee ice cream. Drizzle with more caramel sauce and break 2 pretzels into glass. Top with milkshake; do not fill to the top of the glass or it will overflow when toppings are added. Pipe on whipped cream, as desired. Top with bruleed banana, more caramel sauce, and pretzels also dipped in caramel. Serve with a straw, a bowl and a spoon.

Steps:

• Add the ice cream, milk and bananas foster filling to a blender and blend until smooth.
• Yield:
• Prep Time: 15 minutes
• Active Time: 15 minutes
• Ease of preparation: easy
• Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
• Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
• To make the bananas foster filling: Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
• Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the remaining 1 tablespoon butter and mix until well blended. Let cool completely so that it is thick but still pourable.
• Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the filling; the filling should come up to about 1/4 inch from the top surface of the cake. (You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake.)
• Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.

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 sugar in a small saucepot on medium heat. When sugar has melted to an amber color, add butter, stirring until melted. Remove from heat and slowly stir in cream being careful not to splatter. Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly. Add ice cream, banana-caramel mixture, banana liqueur and rum to a blender and blitz until smooth. Drizzle remaining caramel down the sides of glass goblets. Pour in shake and serve.

Steps:

• Melt sugar in a small saucepot on medium heat. When sugar has melted to an amber color, add butter, stirring until melted. Remove from heat and slowly stir in cream being careful not to splatter. Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly. Add ice cream, banana-caramel mixture, banana liqueur and rum to a blender and blitz until smooth. Drizzle remaining caramel down the sides of glass goblets. Pour in shake and serve.

Steps:

• In a blender, combine the banana, caramel sauce, cinnamon, rum, and milk and blend until smooth.
• Add the ice cream and blend until incorporated.
• Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce.
• Serve immediately!