Bananas Foster (Alexandra Guarnaschelli) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Ingredients:
3 1/2 tablespoons dark rum |
1 1/2 teaspoons vanilla extract |
1/2 cup dark brown sugar |
1 tablespoon molasses |
1/2 teaspoon ground cinnamon |
2 tablespoons unsalted butter |
4 bananas, peeled, sliced lengthwise and crosswise |
pinch kosher salt |
1 pint vanilla bean ice cream |
Directions:
1. In a small saucepan, combine the rum, vanilla extract, brown sugar, molasses and cinnamon. Bring the mixture to a simmer and stir to dissolve the brown sugar. Shut off the heat and keep warm on the stove.
2. Heat a cast iron skillet over medium heat. When the skillet feels pretty hot, add the butter and allow it to brown slightly. Toss in the bananas and arrange them, with a wooden spoon, in a single layer in the pan. Sprinkle with a tiny pinch of salt and cook for about 30 seconds to 1 minute. Turn them on their second side and cook for an additional 30 seconds. Pour in the rum mixture and stir to coat. Serve immediately with vanilla ice cream.
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