garnish with chopped honey roasted peanuts for some crunch!
Hey, I’m going to show you how to make classic bananas foster because I’m taking you to culinary school. This recipe makes three bananas worth. And I’ll show you a little trick to cutting these. You’ll see people cut these all different ways, maybe big large chunks. I typically like to cut these into small coins. I’ll peel off two sections. Then I can hold this by the remaining peel and use a butter knife or a dull knife to cut my banana right into my container. Then, like every recipe we do, misen plass is essential here. So, I have all of our bananas cut. This just means we’re going to bring all of our ingredients over to the stove together so we don’t have to leave the stove once we start cooking. About 1/4 cup of butter, about 2/3 of a cup of brown sugar, and traditionally this would be 1/4 cup of rum, but whiskey is delicious, scotch is delicious, brandy is delicious. Use whatever you like. Ooh, and don’t forget, we’re going to need a little bit of cinnamon. Then, in a pan over low heat, we’re going to melt our butter. Once your butter is melted, add your brown sugar. Add your booze and bring this mixture to a simmer. Just be careful. I am not going to show you how to set this on fire because I don’t need that in my life. I’m sure if you want, you’ll find a way to do it. Once your mixture comes to a simmer, cook maybe 10 or 20 seconds. Add a couple dashes of cinnamon, your bananas, and we don’t necessarily want to cook our bananas. We’re just warming them so they warm with the sauce and will go on our ice cream. This is where I like to use bananas with a little bit of freckling on them cuz they taste like bananas. Where some people will like to use unripe bananas cuz they hold up a little bit better in this sauce. After maybe another 20 seconds, we’re ready for the good stuff. This is the classic, but this recipe also works great with other fruits. And follow me if you’ve ever been to a restaurant that serve this table side.
34 Comments
I'll give you an idea to make it even better.
All you do it's sprinkle a little sea salt on top of the bananas.
Oh boy! 😋
Learned that from a sous-chef!
Flambé is de rigueur too!
🤗
Do u let it cool down first?
Used to use coconut rum on mine.
Bananas Foster at Brennan’s in New Orleans.
I wanted to follow but I’ve never been to a restaurant that served this table side. Maybe next time 😢
Wow, that looks yummy ! Maybe without the whisky/brandy.
Nice cutting hack!
You want bananas that taste like bananas use organic bananas
The spoon drop and walk away told me everything I needed to know…its ❤❤❤
Hell yeah! Link copied.
I'd be more likely to try this knowing that I wouldn't have to set my kitchen on fire! Thanks!
That's right
Delicious 😋
Sorry 😞 but only Rum is "delicious "
Thank you!
Delicious
My favorite part of every food video is when the person talking to the camera takes a bite of whatever they're presenting and just busts in their pants
Love it. Had it in New Orleans at Brennans years ago. Now i want it!
Good god, how annoying
Monkeys open bananas from the flower side, not the stem side, because it's easier.
Hmmmmm with Gran Marinier?? Poured over bread pudding? Or bananas and mango??
It looks like the stem of the bananas are a little green . This could be a sign of chemically ripening. That is
how they get the brown spots (usually associated with ripe bananas) on unripe ones. The stems should be brown along with the spots
Yum!!!🎂
Very nice recipe and job 👌 😮😊
Cardamom is my go to swap for cinnamon it really sings in an application like this
Yes, scotch IS delicious. Thanks for the reminder. BRB
Once your .mixture is at a simmer turn the heat up and bring to a rolling boil once boiling use a long bbq lighter or if gas burner tip close to the flames to ignite the fumes not the liquid. Thats it enjoy not having eyebrows for the next 4 months and tell the fire chief i said hi
I like the way you think and I like the way you cook no wonder why you're a chef
The most ironic thing is those aren't bananas, at least not the original kind. Humans ate the original bananas to Extinction back in the 1920s. The bananas we have today is a substitute that tastes nothing like it Apparently. I wouldn't know I'm not over 100
My husband and I had Valentines Dinner at a small Italian restaurant in Westlake, Ca. and noticed people getting table side desserts, so we decided to try it ourselves and ordered the Bananas Foster. That started about a 45 year love affair with that fabulous dessert! I watched how the waiter made it and I have been making it ever since. Once a friend invited me for the weekend and begged me to bring the recipe, but I have no recipe, I just put it together and it turns out. Now that I’m back in Texas, I always used Blue Bell Homemade Vanilla-the perfect ice cream to be topped with those delicious bananas!
Put a frozen diced banana in a food processor to make an ice cream, (cocoa in the mix or a frozen strawberry is optional). Topped off with what you made. 🤌
For fun, I always call “Mise en place” – Mess In Place 🙂
Please let me work for you
Oh, what beautiful memories, this was one of my dad's favorite desserts, and yes, it was always flambe (sp?) table-side, always a show stopper ❤
My favorite dessert ever! I like it with banana bread and ice cream!