After dinner last night I had the idea to make bananas foster for dessert. I wasn't sure how complicated it would be or if I'd have all of the ingredients on hand, so I looked up the recipe and was happy to find that it was actually very simple and quick to make.
2 tablespoons butter
1/4 cup brown sugar
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 tablespoon banana liqueur
1/4 cup dark rum
2 under ripe bananas, sliced in half lengthwise
I did not have banana liqueur or allspice on hand so instead we used banana flavored rum (no idea why we have that one in the cabinet) and substituted the allspice with a mix of nutmeg, clove, and cinnamon.
Melt the butter in a ten inch pan over low heat. Add the brown sugar, allspice (or in my case substitute), and nutmeg and stir until the sugar dissolves. Add the banana liqueur and bring the sauce to a simmer. Once at a simmer, add the bananas, sliced in half lengthwise, and cook for one minute on each side, spooning sauce over them as they cook. Remove the bananas from the pan and place on a serving dish. Then bring the sauce to a simmer once again and carefully add the rum. If the the sauce is very hot the alcohol will flame on its own. If it does not catch fire, you are apparently supposed to light it yourself and let it cook until the flame dies out. Our rum did not flame, nor did we light it. Instead we just continued cooking it until it thickened and became a syrupy consistency. You then spoon the sauce over the already plated bananas and serve. Serving with ice cream, crepes, or waffles is recommended. We enjoyed ours with a little bit of peanut butter ice cream on the side.
In all it took about ten to fifteen minutes to make as we had to wait a little longer for the rum to cook down. This recipe was so delicious and easy to make. And the fact that most of the ingredients are already in your kitchen is definitely a plus. It's a great recipe for a last minute dessert, but I have a feeling we'll be seeing it a little more often now.
Here is a link to the original recipe I found on Foodnetwork.