bananas foster recipe?

Question

i once had a frozen pie version at a houlihans restaurant that was out of this world. any simple recipes out there for this.

Answer 1

BANANAS FOSTER

4 tablespoons firmly packed dark brown sugar
2 tablespoons butter
1/4 teaspoon ground cinnamon
4 bananas, peeled and cut into quarters
3 tablespoons Myer's rum
1/4 cup banana flavored liquor
8 oz container Banilla yogurt

At least 2 hours before preparation, place yogurt container in freezer. 20 minutes before preparation, remove yogurt from freezer to sit at room temperature.

In a medium saucepan, melt the butter and add cinnamon, bananas, and banana liquor.

Cook over medium heat approximately 3 minutes, or until bananas begin to soften.

Serve spooned over the yogurt.

Answer 2

In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of and a very good friend of Owen.

Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at in the preparation of its world-famous dessert.


Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.

Answer 3

Bananas Foster:

In this light version the amounts of butter and sugar are decreased and the ice cream is replaced with nonfat frozen yogurt. But the flavor and the flames are as authentic as the original.

1 tablespoon butter
1/4 cup firmly packed dark brown sugar
1/8 teaspoon ground cinnamon
4 bananas, quartered
1/4 cup banana liqueur
1/4 cup dark rum
12 ounces nonfat vanilla frozen yogurt

Melt butter in a large skillet over medium-high heat; add brown sugar and next 3 ingredients. Cook, stirring constantly, 2 minutes or until bananas are tender.

Pour rum over bananas, and ignite with a long match; cook until flames disappear. Serve immediately over frozen yogurt.

Yield: 4 servings

Answer 4

Bananas Foster
by Brennan's

In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of and a very good friend of Owen.

Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at in the preparation of its world-famous dessert.


Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four

Answer 5

Simple Bananas Foster
From Quick Cooking






INGREDIENTS


1-1/2 teaspoon cornstarch

1/8 teaspoon apple pie spice

1 can (5-1/2 ounces) unsweetened apple juice

1/4 teaspoon rum extract

1/8 teaspoon maple flavoring

1/8 teaspoon butter flavoring or vanilla extract

2 medium firm bananas, sliced

Vanilla ice cream or frozen yogurt





SERVINGS 4

CATEGORY Low Fat

METHOD Other stovetop

PREP 15 min.

TOTAL 15 min.





DIRECTIONS



In a small saucepan, combine the cornstarch and pie spice. Stir in the apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in extracts and flavorings. Add bananas and heat through over medium heat. Serve warm over ice cream. Yield: 4 servings.

Answer 6

Here?s an indulgent treat that?s long been a New Orleans favorite. This recipe easily can be cut in half, or doubled. And if you leave out the liqueur and rum, it?s a perfect dessert for the kids!


4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint Vanilla Ice Cream, recipe follows, or good quality store bought vanilla ice 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 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. 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.


Vanilla Ice Cream:
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks

Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.

Answer 7

1 quart of the best vanilla ice cream you can find
1 cube unsalted butter
1 tablespoon ground cinnamon
1 cup brown sugar, firmly packed
3 ripe bananas
2 teaspoons ground cinnamon
1/2 cup banana liqueur
1/2 cup rum*

Add sugar, cinnamon and butter to a lighted chafing dish. Alternately, add to a medium sauté pan or saucier and cook over low heat on the stove. Heat until butter and sugar has melted. Peel bananas, cut in half, then slice each piece lengthwise into two sections. Carefully add banana pieces to chafing dish, basting with syrup. Cook for about 3 minutes. Add rum. Cook 2 minutes longer. Remove from heat and add banana liqueur.

Put a large scoop of vanilla ice cream in each chilled dessert dishes. Carefully arrange 3 banana quarters around the ice cream and spoon the hot syrup over the top. Serve immediately and enjoy.

*Dark rum adds extra richness to this already decadent dessert while light rum tones it down.