Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
Time 10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a saucepan over medium heat. Add sliced bananas and stir for 2 minutes. Add brown sugar, vanilla, cinnamon, and salt. Lower heat and continue cooking, stirring constantly for 2 more minutes. Serve over a scoops of ice cream. Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.
Time 10m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or until beginning to brown. Flip the bananas with a rubber spatula and brown them slightly on the reverse side. Sprinkle with the cinnamon and cook for another 30 seconds, stirring occasionally. Gently mix in the dulce de leche; simmer for 1 minute, then set aside to cool a bit. Serve over ice cream, with mini chocolate chips sprinkled over the top.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Time 10m Number Of Ingredients 5 Steps:
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes. Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.
Yield 4 servings Number Of Ingredients 8 Steps:
Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon. Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out. Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
Time 9m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out. Slice the banana into even slices and add to the pouch along with butter, kahlua, and sugar. Seal pouch and shake to combine. Grill or broil about 5-10 minutes or until bananas are soft and carmelized.
Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.
Time 10m Yield 6 servings Number Of Ingredients 5 Steps:
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Cover to keep warm. Melt butter in large cast-iron skillet on medium heat. Cut bananas crosswise, then lengthwise in half; add to skillet. Cook 1 to 2 min. or until heated through, turning occasionally. Remove skillet from heat. Add rum. Return skillet to heat; cook 30 sec. Carefully ignite rum with long match; let stand until flames subside. Place bananas in 6 dessert dishes, reserving liquid in skillet. Add caramel sauce to reserved liquid; stir until blended. Drizzle over bananas. Serve warm.
More about “easy bananas foster recipes”
Time 15m Yield 2 Number Of Ingredients 8 Steps:
Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes. Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat. Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.
