This says “sans fire,” but PLEASE KEEP READING.
Have I told you about the time I shaved off half of my eyebrow? Humbling lol.
I won’t tell that story today, but I will tell you about this simple bananas foster sauce I made.
Traditional bananas foster is a French Creole dessert that came out of midcentury New Orleans. sliced bananas flambéed in a caramel rum sauce, usually served with vanilla ice cream or a crepe. Mostly, it’s cool because you get to light things on fire.
My bananas foster doesn’t include rum, and I didn’t light my skillet on fire, so I’ve essentially made it the most boring bananas foster on the earth, but it was easy and uses a minimum of cookware. You also will not burn your eyebrows off like an amateur.
I had thrown together a little mini eggless cream cheese vanilla cake earlier in the week and had some leftover cream cheese frosting to use up, so I made a tiny layer cake. Both of those elements were really dense, and I knew the caramel sauce would be ultra sweet, so I added a boatload of salt to try and cut the heaviness of everything. Next time, I’ll even add a few flakes of some coarser salt when I serve it because despite my efforts, it wasn’t even that salty.
Salty Bananas Foster
An LH Original
1 banana, sliced however
1/2 teaspoon coconut oil
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon vanilla
salt, to taste
Heat the coconut oil in a cast iron skillet over medium-high heat. Wait until the skillet is piping hot, then add banana slices in a single layer. Let them sizzle for a few minutes until the undersides are golden and caramelized, then flip over to caramelize the other side. Sprinkle the slices with one tablespoon of brown sugar right after you flip them.
After the bananas are caramelized, remove them to a plate. Add molasses, 1 tablespoon of brown sugar, salt and vanilla to the skillet and stir constantly until ingredients are combined, bubbling and slightly thickened, just a minute or so. Arrange the bananas as desired and top with the caramel sauce. Serve immediately.
Optional serving ideas: Over crepes, ice cream, cake.