Bananas Foster - Sort of

Last night I got a craving for bananas. Not odd because they are my favorite fruit. But this time I didn't just want a plain banana and I didn't want something that was going to take awhile like banana bread. So off to Food Network I went to find a suitable snack.

After a little searching, I came across Emeril's Bananas Foster. It looked perfect. It was only going to take 10 minutes and I had all of the ingredients (well most of them). Because it was 30ish degrees outside, I left off the ice cream. Instead I topped it with a dollop of whipped cream.

This was delicious. It was very quick and easy. Even without the banana liqueur, the sauce was full of flavor. The rum added a nice touch even though I didn't flambe it. As the recipe suggests, I added the rum and shook the pan gently. The sauce boiled up quickly but I didn't have to worry about the flame or where my fire extinguisher was located.

I'll definitely be making this again. I loved how easy and quick it was to whip up something so tasty. The bananas also held up nicely. They didn't over soften while cooking and become mush. Uck...the only time I like my bananas mushy is when they are in a bread.

Oh and the sauce is great leftover as a topping for pancakes or waffles!

Bananas Foster

4 ripe bananas, peeled

4 tablespoons unsalted butter

1 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/4 cup banana liqueur (I used milk instead)

1/2 cup dark rum

1 pint Vanilla Ice Cream (optional, I topped with whipped cream)

Cut the bananas in half across and then lengthwise.

Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend into the caramel sauce. Carefully add the rum (using another container! Don't pour from the bottle!) and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies.

Divide the ice cream among 4 dessert plates (if using). Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and bananas, and serve immediately.

Source: Bananas Foster