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Bananas Foster in a Goblet
in Diana's Recipe Book
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What is Bananas Foster?
Created at New Orleans's Brennan's Restaurant in the 1950s, this dessert consists of lengthwise-sliced bananas quickly sautéed in a mixture of rum, brown sugar and banana liqueur and served with vanilla ice cream. It was named for Richard Foster, a regular Brennan's customer.
Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
There's a little bit of a different take on the famous New Orleans dessert in this version, using frozen yogurt instead of ice cream, adding pineapple chunks, and serving it in a goblet instead of a dish.
2 medium bananas, firm but ripe
1/3 cup firmly packed brown sugar
2 tablespoons margarine
1 (8-ounce) can pineapple chunks in juice, drained
1/4 teaspoon ground cinnamon
1/4 cup white rum
2 cups vanilla frozen yogurt
Peel bananas and cut each banana in half lengthwise. Cut each half into four pieces.
Place brown sugar and margarine in a large skillet, and cook over medium heat until margarine melts, stirring constantly. Add banana, pineapple chunks, and cinnamon; cook just until banana is tender, stirring and basting frequently with cooking liquid.
Place rum in a small saucepan, and cook until warm. Ignite rum with a long match, and pour over banana mixture. Stir banana mixture gently until flame dies down.
Spoon yogurt into attractive dessert or wine goblets, and top with banana mixture. Serve immediately.
Makes 4 servings.
|Date: August 6, 2002|