Spiced Bananas Foster

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 2

The history of this dessert, invented in a New Orleans restaurant, dates back to 1951. At that time, the city was a hub for banana imports from South America. The dish was named after Richard Foster, a friend of the owner of Brennan's restaurant. The banana flavor and rum sauce make a successful combination. However, some may find the spicy Foster's too overpowering. In this case, reducing the amount of allspice and nutmeg will help. Add the alcohol away from the heat source.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 unripe banana, cut in half lengthwise
2 tbsp (30 g) butter
1/4 tbsp. (50 g) brown sugar
1/4 tsp ground allspice
1/2 tsp ground nutmeg
1 tbsp banana liqueur
1/4 cup dark rum
1/2 tsp finely grated orange zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, brown sugar, allspice, nutmeg, Orange zest, banana liqueur, rum

Cooking the dish according to the recipe:

Melt the butter in a 25cm (10-inch) heavy-bottomed skillet over low heat. Add the brown sugar, allspice, and nutmeg. Stir until the sugar dissolves. Pour in the banana liqueur and bring the sauce to a simmer. Add the bananas and cook for 1 minute on each side, gently basting them with the sauce. Transfer the bananas from the skillet to a serving platter.
Bring the sauce to a gentle simmer and carefully pour in the rum. If the temperature is high enough, the alcohol will ignite on its own. If it doesn't, carefully light it with a lit torch and continue cooking until the flames die down (approximately 1-2 minutes). If the sauce is too thin, simmer for another 1-2 minutes until it reaches the consistency of syrup.