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Chef Michael Schlow shares his recipe for classic Bananas Foster. Ice cream topped with caramelized bananas? Yes, please!
For more banana recipes, try Carla Hall's Banana Pudding With Vanilla Wafer Crumble, Rachael's Funky Monkey Banana Splits or Bruléed Bananas with Frozen Yogurt.
Ingredients
- 2 pints vanilla or salted caramel ice cream
- 1 stick (4 ounces) butter
- 3/4 cup (packed) light brown sugar
- 1/4 cup granulated sugar
- 6 ripe bananas, peeled and cut crosswise into 1- to 1 1/2-inch slices
- 1/4 cup dark rum
- 1/4 cup creme de banana
- 1/4 cup orange juice
- 6 tablespoons Marcona almonds
Yield
Serves: 8
Preparation
Scoop the ice cream into 8 wine glasses or small bowls; set in the freezer.
In a large skillet, melt the butter over high heat. Add the brown and white sugars, and cook, constantly pressing and stirring with the back of a large spoon, until the sugar is dissolved and the caramel starts to bubble, 3-4 minutes.
Add the bananas and toss gently to coat, 15-30 seconds. Remove the pan from the heat. Add the rum and creme de banana. Return to the heat, step back and very carefully light a match over to ignite the rum. Flambé for 10-15 seconds, add the juice and shake the pan back and forth to blend. Swirl all contents around for about 1 minute (do not to overcook the bananas).
Remove from heat and let cool slightly, 1-2 minutes.
Spoon over the ice cream and garnish with nuts.