A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Dessert
Bananas Foster
Bananas Foster This recipe was featured on
"You're the Chef" episode #714.
Watch this episode on Google Video.
Recipe inspired by The History of Cajun and Creole Cuisine by Chef John Folse.
Yield: four dessert portions

Ingredients:

4 Tbsp. butter
2 Tbsp. light brown sugar
1/4 tsp. ground cinnamon
1 tsp. orange zest
1 tsp. lemon zest
1/4 c. banana liqueur (or nut-flavored liqueur like Frangelico)
1/4 c. white rum
1/4 c. orange juice
1 Tbsp. fresh lemon juice
4 each ripe bananas (peeled and sliced just before you make the dish)
 


Procedure:
Preheat over medium high heat a large sauté pan and add the butter, swirling it until it melts. Add the cinnamon, zests and brown sugar, and slowly stir while the sugar melts.

Remove the pan from the flame or heat, and add the liqueur and rum. If you are cooking over gas, the alcohol will ignite when you return the pan to the flame. If you are using electric heat, you may elect to ignite the alcohol with a match. Let the flame burn off, and add the juices, zests, and the bananas. Cook for about 30 seconds over high heat until the bananas soften and the juice evaporates and thickens.

Remove from the heat and serve the bananas and sauce over vanilla or praline ice cream, plain cake or hot waffles.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology