April 27, 2015

Bananas Foster with Belgian Waffles

Flipping through an old issue of Southern Living Magazine, I came across a recipe titled John’s Bananas Foster. It looked incredible, and since I haven’t had this decadent dessert in awhile I had to give it a try, but of course, not with out putting my own twist on the recipe. Cinnamon, butter, brown sugar, bananas, and booze make the topping for a freshly baked Belgian waffle topped with scoops of vanilla ice cream. It’s super simple to make and the results are fabulous: warm, cinnamon sprinkled bananas in a rich caramel rum sauce. It’s one of those OMG fab dishes that you’ll want to make time and time again.

Bananas Foster is a famous French Creole classic, which was created in 1951 by chef Paule Blangé at the now-legendary Brennan’s Restaurant. This incredible creation, traditional prepared tableside, features bananas flambéed with rum and vanilla. Although not traditional, Belgian waffles make a nice base for this already decadent dish. You don’t need to go to New Orleans to get this decadent dish. It is surprisingly easy to make at home.





For Bananas Foster topping

6 Tbs. unsalted butter

3/4 cup firmly packed dark brown sugar

3/4 tsp. cinnamon

4 ripe bananas, peeled, halved crosswise and then lengthwise

1/4 cup dark rum

1 tsp. vanilla extract

 For Belgian Waffles

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/8 cup sugar

1 egg

1/2 cup oil

1 cup milk

Vanilla ice cream, for serving



1. To make the waffles, sift the dry ingredients together in a large bowl. In another bowl, mix the eggs, milk and oil and stir slightly. Add to dry ingredients and mix well. Pour on a heated and greased waffle iron. Once all waffles are cooked set aside and begin the banana mixture.

2. In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.2. In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.3. Scoop vanilla ice cream on to waffles. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 6.

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