Bananas Foster
My take on a New Orleans classic!
Equipment
- Cast iron skillet or another heavy-bottom skillet
- whisk
- rubber spatula
- Lighter or long matches
Ingredients
- 2 bananas sliced in half lengthwise
- 1/4 cup unsalted butter half a stick
- 1/4 cup brown sugar lightly packed
- 1/4 cup dark or spiced rum
- 1/4 cup toasted walnuts optional
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom optional
- 1/8 tps ground nutmeg optional
- pinch kosher salt
- vanilla ice cream for serving
Instructions
- Toast chopped walnuts in a dry skillet or the oven until lightly browned, set aside to cool.
- Heat a 10" cast iron or other heavy-bottom skillet over medium high heat.
- Melt the butter, then add the cinnamon, cardamom, and nutmeg and allow the spices to bloom for about 45 seconds to a minute.
- Add the brown sugar and vanilla. Cook whisking constantly until the sugar melts and the sauce becomes homogenous.
- Add the bananas cut side down and allow to cook for about 1 minute until lightly browned, flip and cook another minute on the other side. When you flip the bananas sprinkle the cut side with a little kosher salt - this will not make the dish salty it will just wake up all the flavors.
- Add the rum - if using a gas stove top you might want to turn off the flame and/or remove the pan from the stove.
- Carefully light the rum with a long lighter or long kitchen matches and shake the pan while the alcohol burns off.
- Once the flame subsides let the banana foster cool slightly and serve.
- To serve either spoon the bananas and sauce over vanilla ice cream in bowls and top with toasted walnuts or top the whole pan with 3-4 scoops of ice cream and toasted walnuts.
Notes
Omit the walnuts or swap them out for your favorite nut.
It may be a good idea to have a small fire extinguisher close by.