FoodJam Liveblog #3: Banana-rama!

October 8, 2011

In my humble opinion, Bananas Foster is a sadly under-appreciated dessert.  It’s certainly not a complicated recipe – there’s very few ingredients, and the flambe-ing isn’t difficult once you get the hang of it.  If I had to choose between not flambe-ing something or not having it at all, I’d definitely choose to skip the flambe.  You really don’t lose that much by not setting your dessert aflame.  This is a variation on the bananas foster idea, with the banana mixture prepared ahead of time and chilled, and served over vanilla yogurt instead of ice cream.  I call it a bananas foster parfait.  (And this isn’t that outlandish an idea; I’m almost positive I’ve seen bananas foster flavored yogurts at the supermarket)

The vanilla yogurt can be any brand and style of your choice; I used lowfat vanilla yogurt in an attempt to counteract the copious calories that come from the butter and brown sugar that the bananas were cooked in.  Here’s the recipe for the banana mixture:

The goods:

4 ripe bananas, sliced

1/2 stick butter

brown sugar

cinnamon

nutmeg

banana liqueur (optional)

The method:

*Melt butter in a heavy-bottomed skillet

*Add brown sugar (I should have measured it, but I was lazy.  It was a couple handfuls – maybe 3/4 cup?

*Cook until brown sugar melts and you have a lovely caramel-y sauce

*Add a few shakes of cinnamon and nutmeg

*Add banana slices, toss to coat.

**optional: At this point, you can splash in a couple ounces of your banana liqueur.  It should bubble.  Take it off the heat and light the pan with a stick lighter or match.  Return to stove and gently swirl the pan around until the flames die down; this takes a few seconds max.

I added a small handful of flaked coconut for extra flavor and texture, but you certainly don’t have to.  You can serve what I’ll call this banana compote either hot over ice cream, frozen yogurt, or regular yogurt, or chill it and serve it cold.

Brown sugar and butter: can’t go wrong.

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