The other day, Joel and I were discussing when we first became aware of the delectable flavor of Bananas Foster. We think it was about five years ago when Cracker Barrel featured their version as a summer special. One bite and we were so hooked that we went there regularly throughout the summer just to order dessert! Cracker Barrel's twist was to top toasted banana bread with vanilla ice cream and banana rum sauce - yum! Bananas Foster quickly became one of my most favorite desserts, surpassing cheesecake and vying for first place with creme brulee. That's ironic because I actually loathe plain bananas, but cook them with some butter, dark brown sugar, whipping cream, and pecans, and the flavor is amazing!
Since my new Pioneer Woman cookbook has a recipe for Bananas Foster, I decided it was high time that I learn to make it! And you know, it was quick and easy. But the next time I make the dessert, I'm going add the toasted banana bread. Then it will be even more amazing!
1/2 cup (1 stick) salted butter
1 cup packed brown sugar
1/2 cup heavy cream
2 bananas , sliced diagonally into thick slices
1/2 cup chopped pecans
1/2 cup dark rum
dash of cinnamon
vanilla ice cream
Melt the butter in a heavy skillet over medium heat. Add the brown sugar. Stir together and continue cooking for a couple minutes. Pour in the cream and stir it until combined. Peel the bananas and slice them on the bias inside the peel. Drop the banana slices into the skillet. Add the chopped pecans and stir. Next, stir in the rum, then carefully use a long match to ignite the rum. Let the fire burn and go out. This should only take about 30 seconds. Stir in the dash of cinnamon. Spoon the sauce over the ice cream.