Mostly Traditional Bananas Foster
Yield – 10 -12 servings
5 – 6 BANANAS
1/4 DARK BROWN SUGAR
2 TBSP BUTTER (Not margarine)
1/2 TBSP VANILLA EXTRACT
˝ TBSP CINNAMON
1/4 CUP NEW ORLEANS DARK RUM
1 GALLON GOLDEN VANILLA ICE CREAM
Remove skin then cut the bananas in half lengthwise and into 2 -1/2 inch to 3 inch long pieces. Arrange the pieces in a large heavy skillet. Distribute the brown sugar, butter, vanilla extract and on top of the banana. Turn the fire on low to medium and simmer the mixture for 5 minutes or until the bananas are tender.
When ready to serve flame the rum in the banana sauce.
For a greater banana flavor add some banana liquor to your sauce.
Spoon a large ball of semi-firm ice cream into a room temperature bowl and ladle over a Chef’s spoon on top of the ice cream.
This is a great buffet dessert, a Chef manned station makes an impressive display and a great crowd pleaser.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2010 Aurora Catering, Inc. All rights reserved.
Revised: September 06, 2010.