How do you make the ***PERFECT*** Banana's Foster?

Bananas Foster

Ingredients

1/3 cup butter
2 cups brown sugar
3/4 ounce 151 Barcardi Rum
1 dash allspice
2 oranges, juiced
3 bananas, sliced

Instructions

Melt the butter, add the sugar and melt over low heat until the mixture is thick and bubbly. Add the rum and flame. When the flame dies, add the allspice and orange juice. Blend in the pan until well mixed. The consistency should be syrup like. Add the bananas and heat for 1 minutes. Ladle the sauce onto bowls of a fine french vanilla ice cream.

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Alton Brown's Banana Foster

2 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum

Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
Add banana liqueur and bring sauce to simmer.
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish.
Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own.
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve.
Serve with waffles, crepes, or ice cream.

This recipe comes from my Gourmet cookbook, and I know from experience that it's absolutely delicious. I've even substituted apples for bananas and apple juice for the liqueur and rum to make caramel apples! Enjoy. This one serves 4 and takes about 15 minutes.

3 tablespoons unsalted butter
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons banana liqueur
4 bananas, peeled, cut lengthwise in half, and halved crosswise
2 3/4 tablespoons dark rum
4 scoops vanilla ice cream

Melt butter in a 12-inch heavy skillet over moderate heat. Stir in sugar, cinnamon, and banana liqueur and cook for 3 minutes, stirring until sugar is dissolved. Place bananas in sauce and cook until soft and slightly browned, 3 to 4 minutes. Pour rum on top; do not stir into sauce. Allow rum to heat, then tilt pan and carefully ignite sauce with a match. Let sauce flame, swirling skillet to prolong flaming, until it dies out, 1 to 2 minutes. Remove from heat.

Place a scoop of ice cream in each of four dessert dishes. Lift bananas carefully out of skillet and place 4 pieces over each scoop of ice cream. Spoon hot sauce from pan over top. Serve immediately.

You could even add a squeeze of fresh lime to balance the sweetness.

Best of luck!

Watch video of Good Eats/Alton Brown on Food Network's website.

2 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum

Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
Add banana liqueur and bring sauce to simmer.
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish.
Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own.
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve.
Serve with waffles, crepes, or ice cream.

4 small red bananas
1/4 cup unsalted butter
1/4 cup jaggery, chopped or 1/2 cup packed brown sugar
2 tablespoons lime juice, (1 medium lime)
1/2 teaspoon cardamom seeds, (removed from the pods), ground
1 quart vanilla ice cream

1. Peel bananas and cut lengthwise in half; set aside.
2. Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
3. Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
4. Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream