Coffee Bananas Foster Recipes

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 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:

• Cake:Preheat oven to 350°.
• Butter a 12 cup tube pan and set aside.
• Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
• Beat butter until light.
• Slowly beat in sugar and beat until it is light and fluffy, about 5 minutes.
• At low speed, beat in eggs, 2 at a time, just until blended.
• Beat in the flour mixture and banana mixture alternately, beginning and ending with flour.
• Beat just until blended.
• Stir in coconut and nuts by hand, spread in pan smoothing top.
• Bake until cake is golden brown and begins to pull away from sides of pan, about 60 to 70 minutes.
• Test in center.
• Loosely cover with foil if cake starts to become too brown.
• Remove from oven; let cool on wire rack 10 minutes in pan.
• Carefully invert cake onto cake plate.
• Brush with the 1/4 cup liqueur.
• Let cool.
• Glaze with either of the glazes or dust with powdered sugar.
• Glaze:Combine all ingredients until well blended.
• When the cake is lukewarm, spoon over top.
• Let cake cool completely.

Steps:

• Combine yolks, 1/2 cup cream, 1/3 cup sugar, molasses, rum, liqueur and instant coffee in medium stainless steel bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water.) Using handheld electric mixer, beat yolk mixture until thick and thermometer registers 160°F, about 18 minutes. Remove from over water; continue beating until zabaglione is cool, about 4 minutes.
• Using same beaters, beat 1 cup cream and vanilla in medium bowl until medium-firm peaks form. Fold cream into zabaglione in 2 additions. Cover and chill until thickened, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Preheat broiler. Place banana chunks on baking sheet. Push 1/3 cup brown sugar through sieve onto bananas, coating evenly. Place close to heat; broil until sugar melts and crisps on bananas.
• Spoon 1/4 cup zabaglione into each of six 1 1/4- to 1 1/2-cup goblets.
• Spoon bananas over, dividing equally. Sprinkle each with 1 rounded tablespoon crushed gingersnaps. Top each with 1/4 cup zabaglione. Garnish each with gingersnap, banana slice and mint, if desired.

Steps:

• Combine all ingredients in a blender container.
• Process until very smooth and frothy.
• Pour into two glasses and serve.