What happens when you have a whole bunch of bananas staring at you for days? Make Bananas Foster! These cute miniature fruit were given to me by my mom and while they were sweet, tasty and extremely easy to devour a few at one go, it was just impossible to finish them.
The original recipe uses large bananas but I think any other types would work well too. It is not necessary to use over ripen bananas (in the case of making banana cakes, etc). In fact, bananas that are just ripe work best as they won’t become too mushy in the pan. Serve it with a scoop or two of vanilla ice-cream (yes, vanilla flavor) immediately, the warm and cold combination will definitely make you go “mmm…”.
2 large bananas – peeled and halved (I’m using 10 mini Senorita Bananas)
2 tbsp rum extract (or dark rum) – optional
¾ tsp pure vanilla extract
¼ tsp ground cinnamon
¼ cup (60 g) dark brown sugar
1 tbsp (15 g) unsalted butter
Pinch of salt
Recipe source: Food Network
In a small pot or pan, add in rum, cinnamon, vanilla extract and dark brown sugar. Stir and bring to boil. Set aside.
In a large pan or skillet, melt the butter and add in the sliced bananas. Sprinkle some salt onto the bananas and allow them to brown slightly on each sides.
Pour in the cinnamon sugar mixture and swirl the pan to coat the bananas. If the cinnamon sugar has thickened, warm it up gently again.
Turn off heat and allow to cool slightly before transferring onto plate or bowl. Top with a scoop or two of vanilla ice-cream and serve immediately.