Easy Bananas FosterBy Toni Fiore • Apr 17th, 2007 • Category: Sweet Finishes Print
Easy Bananas Foster
Bananas Foster is one of those recipes that is remarkably easy yet makes a great show in preparation. It’s one of the few ways I enjoy the subtile flavor of rum. While on a trip to the Caymans, where rum is everywhere, I picked up this recipe. If you have an electric stove, where the instructions say tip toward the flame and shake, simply light the rum in the skillet with a long stick camp lighter. The flame subsides as soon as the rum cooks off leaving behind a delicious caramelized flavor and scent. This can also be made with apples or even cherries, but for starters, try the banana.
4 ripe bananas (ripe meaning not green, but not blackened)
1/2 stick vegan margarine
1/3 c. packed brown sugar
1/4 c. dark rum (lightly spiced and preferably Caribbean)
Melt the margarine in a sauce pan or skillet. Peel and cut the bananas in half across, then in half again lengthwise. Add the sugar to the pan and stir into the margarine until everything just begins to bubble. Add the bananas and shake the pan or stir gently – the bananas are fragile. When the bananas are heated through, about 3 minutes, add the rum and tip the skillet away from you toward the flame (or away from you) and light the liquid. The rum with fire up or flambé. As soon as the alcohal cooks off and the flame subsides the bananas are done and you have a mighty fine dessert.
Serve over your favorite frozen dessert or on toasted frozen waffles.
Additional topping options include toasted coconut flakes, nuts, or even a sprinkle of granola.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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