The Hairy Bikers' bananas foster recipe
This simple dessert is more than the sum of its parts. Elevate bananas and vanilla ice cream to something special with a sauce made from butter, brown sugar, cinnamon, dark rum and banana liqueur.
Ingredients
- 4 firm medium bananas
- 4 large scoops vanilla ice cream
- 50 g butter
- 100 g light soft brown (muscovado) sugar
- 0.5 tsp ground cinnamon
- 4 tbsp banana liqueur
- 4 tbsp dark rum
- 4 firm medium bananas
- 4 large scoops vanilla ice cream
- 1.8 oz butter
- 3.5 oz light soft brown (muscovado) sugar
- 0.5 tsp ground cinnamon
- 4 tbsp banana liqueur
- 4 tbsp dark rum
- 4 firm medium bananas
- 4 large scoops vanilla ice cream
- 1.8 oz butter
- 3.5 oz light soft brown (muscovado) sugar
- 0.5 tsp ground cinnamon
- 4 tbsp banana liqueur
- 4 tbsp dark rum
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Peel the bananas and cut in half first lengthways and then widthways, so each banana is in four pieces. (If you are using fairly small bananas, simply cut in half lengthways.) Take the ice cream out of the freezer so it can soften for a few minutes.
- Melt the butter with the sugar and cinnamon in a large non-stick frying pan over a low heat, stirring regularly with a wooden spoon until the sugar almost completely dissolves and looks shiny and is no longer gritty.
- Stir in the banana liqueur until the sauce becomes deeply golden brown and smooth. Place the bananas on top of the sauce and increase the heat to medium-high.
- Cook the bananas for a couple of minutes on each side in the bubbling sauce, turning carefully halfway through the cooking time and spooning the sauce over every now and then. They need to be softened but not too mushy. Use a wooden spoon and a spatula to help turn them.
- Add the rum and swirl around the pan for a few seconds. If you are feeling brave, quickly light the rum and stand well back until the flames subside. Simmer for a few seconds more, stirring, and remove from the heat.
- Scoop the ice cream into four bowls, or deep sided plates, and spoon the bananas and sauce around it. Serve immediately.
Recipe from Hairy Bikers’ Mississippi Adventure.
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