Bananas Foster (Food Network Kitchens) Recipe

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Bananas Foster (Food Network Kitchens)
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Ingredients:

Directions:

  1. Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections – you'll have 8 pieces of ice cream.
  2. Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
  3. Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
  4. To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
  5. 1 cup all-purpose flour
  6. 2 tablespoons sugar
  7. 1/8 teaspoon fine salt
  8. 1 cup milk
  9. 1/4 cup water
  10. 3 large eggs
  11. 1 teaspoon pure vanilla extract
  12. 4 tablespoons unsalted butter, melted
  13. Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
  14. Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.
  15. Copyright 2005 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4854.46 Kcal (20325 kJ)
Calories from fat 2965.05 Kcal
% Daily Value*
Total Fat 329.45g 507%
Cholesterol 959.59mg 320%
Sodium 787.38mg 33%
Potassium 3137.95mg 67%
Total Carbs 394.71g 132%
Sugars 243.97g 976%
Dietary Fiber 22.26g 89%
Protein 86.58g 173%
Vitamin C 20.1mg 33%
Vitamin A 5.3mg 176%
Iron 6.2mg 34%
Calcium 1799.4mg 180%
Amount Per 100 g
Calories 360.09 Kcal (1508 kJ)
Calories from fat 219.94 Kcal
% Daily Value*
Total Fat 24.44g 507%
Cholesterol 71.18mg 320%
Sodium 58.41mg 33%
Potassium 232.76mg 67%
Total Carbs 29.28g 132%
Sugars 18.1g 976%
Dietary Fiber 1.65g 89%
Protein 6.42g 173%
Vitamin C 1.5mg 33%
Vitamin A 0.4mg 176%
Iron 0.5mg 34%
Calcium 133.5mg 180%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 123.7
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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