Bananas Foster over Cheesecake (gf)
Okay, it is Friday and I think we all deserve a little goodness, right? You’ve worked hard all week, a little culinary splurge is in order. Now, this happy dessert can be quick and easy, or it can be the grand finale of a fancy dinner party if you want to also make your cheesecake. For now, I will teach you how to make the Bananas Foster, and in an upcoming post, you will find a cheesecake. Of course, the traditional way to serve Bananas Foster is just over ice cream, and it is fantastic, but I had a little fun with it, and this sort of fun is like a culinary roller-coaster that makes your taste buds scream woooooooo!
Ingredients
Vanilla Bean Ice Cream, best available or make your own (coconut gelato is a good substitute, see the related post)
Rum – a black rum works well – just a splash per serving (as with all ingredients, including alcohol, if you wouldn’t drink it, don’t cook with it. A cheap clear rum will not make you happy, and we are all in this for happiness!)
1/2 c. Light Brown Sugar
4 Tbsp Unsalted butter
candied pecans (or nut of your choice) – to taste (See accompanying recipe)
water
1 or 2 firm bananas, sliced
OPTIONAL: New York Cheesecake
Directions
Melt the butter in a saute pan on medium heat. As the butter finishes melting and is making small bubbles, sprinkle the brown sugar over the butter allowing the sugar to melt into the butter until combined. Add about 1/3 c. tepid water, incorporate and bring to a slow, light boil to thicken slightly. Watch is step carefully, you do not want your sauce to thicken too much. Depending on your heat setting, this will only be 2-3 minutes.
As it thickens, add the bananas and let them soften and warm through, about 30 seconds. Turn softly. Add sugared pecans. To complete the dish, while the pan is still hot, remove from direct heat, let it rest 10 seconds, and add the rum. Be careful, heat can make the rum flame, so be very careful here. Serve over NY Cheesecake and/or ice cream. Enjoy!
