Indulge your taste buds with our mouthwatering Bananas Foster recipe! In this video, we’ll walk you through every step to create this classic New Orleans dessert right in your own kitchen. From caramelizing ripe bananas in a luscious butter and brown sugar sauce to flambeing with rum for that perfect touch of decadence, we’ve got you covered. Whether you’re a seasoned chef or a beginner in the kitchen, our easy-to-follow instructions will have you whipping up this iconic dessert like a pro in no time. So grab your skillet and get ready to impress your family and friends with this unforgettable treat. Don’t forget to like, subscribe, and hit the notification bell for more delectable recipes!
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Ingredients:
2 Bananas
3/4 Cup Brown Sugar
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Cinamon
1/2 Cup (1 cube) Butter
3 oz Spiced Rum
We’re making bananas. Foster, lighting your dessert on fire. What could go wrong? [music] Okay, This is going to be a great bananas foster recipe. And one of the things we’re going to do is at the end, we’re going to put some nuts on it. So we’re going to start by toasting those
And get a little bit of my butter in here. And heat that up. so anytime you’re using nuts for pretty much anything, you’re going to want to toast them because it really brings out the flavor and really makes a difference in your end product.
And so we’ll kind of watch those closely and get those toasted. And while we’re doing that or get our bananas ready We’re going to cut them into thirds, and I’m going to do it with the peels on. You don’t have to do it that way.
But if the bananas a little mushy, that kind of makes it easier. So first I’m going to cut it in half. So I kind of lied, cut them in half and then cut those halves into thirds. Let me No doubt in the comments whether or not you’ve ever had bananas foster.
And one of the things when you’re doing this is you want to have a banana that has started to ripen but is not very ripe. In other words, a couple little bit of the brown on there is good. You don’t want it to start getting too soft
Or it’s just going to completely fall apart when you’re cooking it. Okay, so we’ve got our nuts toasted. So the next thing we’re gonna do is we’re going take a take a butter, a stick of butter. We’re going to stick it in the pan here and get the heat going on that
And go with the medium low heat on that. into the butter. We’ve got three quarters cup of brown sugar. We’ve got half a teaspoon of vanilla. We’re going to mix that into brown sugar and we’re going to put that right in there and we’re going to want
To slowly dissolve the sugar, melt the butter. I ended up bringing this up to a medium high. We’re just going to do that for a little while. As it starts to bubble, then we’re going to reduce it back down to the medium low. It’ll help keep it from separating.
And then at this point, I’m also going to put in my cinnamon. got about a quarter teaspoon of cinnamon here and I’ll put most of it in, but I’ll reserve a little bit for the end. Stir that in. Okay. Now while
That’s getting nice and bubbly, I’m going to reduce that down to a medium low. And if that if it’s still bubbling, I’m going to end up going to low. But because we don’t want to cook it too fast and give it an occasional stir. So let’s talk about bananas. Foster here.
Years ago there was this Welsh privateer by the name of Captain Henry Morgan. And he worked in the Caribbean, Central America. And so one day of what the privateers did. They were kind of pirates that were sanctioned by the British government to attack Spanish fleets and steal their gold.
One of these days, Captain Morgan was outgunned. And to create a diversion, he had this ship that had all these bananas on it and sugar, you know, kind of a the things that come from down there in that area. he dumped his rum all over it,
Lit all on fire to create a diversion, quite an escape from the Spanish. And of course, none of that’s true. But we are going to use Captain Morgan’s rum and what really happened, is It comes from New Orleans. And a chef down there made this for someone
At their request for a customer, and it kind of became famous. It’s a great dessert. It seems intimidating because it’s a flambé, but really, it’s really not that hard to do. Yeah, this is coming together nicely. I’m going to pop it up to Medium
And then when we put the bananas in, what we’re going to do is we’re only going to cook them for about 30 seconds on each side so that they don’t get too mushy. going to bring us up to heat. So that’ll kick those bananas.
Okay, now it’s starting to bubble up a little more than I like, so I’m going to drop it back down to the medium low, and I’m going to put my bananas in there. I’m going to use a fork in a knife, so don’t burn my hands because that caramel was really hot.
And I like to start with the flat side down, but you can do whatever you want. now we’ve lost all our sizzle. I’ll get the hang of this thing it back to medium. We go you feel the need, give it a little stirring you don’t want.
You don’t want that sugar sticking to the bottom. Maybe bathe these things a little bit, I should say, baste them, okay, I’m going to start flipping them over a little bit longer. Okay. And just when the bananas are about ready, we’re going to put our
Spiced rum in there, it’s three ounces of spiced rum. If you’re on an open flame, I recommend using the measuring cups. Of course, a little easier and make sure you don’t spill. This will catch on fire if you’re an open flame. Turn off the flame, put it in
And then turn it back on after. And then just ignite it. Isn’t that pretty Now we’re going to put the rest of that cinnamon in there, it kind of sparks up there? real good and just run it until it. till that burns off. There we go.
Time to grab some ice cream, Okay, so you just take your bananas, put it in the side on top, whatever you want to do a little bit messy, then you’re going to take some of the great syrup and just drizzle it over the top.
Now, if you want to make this without the alcohol, then be my guest. But that spiced rum does add some flavor. Maybe if you do without the alcohol, add a little bit extra cinnamon. And if you want to do it without the mess. Good luck. And put your nuts right over the top.
I might have cooked these a little bit too long, but I’m okay with that. Okay. Ready to try this? I didn’t burn the kitchen down. I’m glad. All right. Well, you never know. This really looks yummy. that’s good. That’s very, very good. get a piece of. Banana in here,
Toasting those nuts really makes a big difference. Any time you’re cooking with that, putting nuts on something. toast em. This is lovely. So if you’d like to see more recipes like this then subscribe to our channel, let us know down in the comments what you’d like us to make.
We’ll try not to screw it up too bad and no promises. that we’ll even try a but, but we’ll try So if you got any value out of this, click that like button and we’ll see you next time on the flavor Crew. Bye
2 Comments
Shpinktah!
I've never eaten Bananas Foster🍌 😃