One of my very favorite memories from childhood is of my dad (aka Big Dave) making bananas foster. It was very theatrical. Divine smells of caramel and banana encompassing the whole kitchen, turning out all the lights as we anxiously awaited the bright blue flame followed by cheerful clapping from the whole family…and of course the delight of eating this wonderful dessert. This is truly a wonderful memory for me. (And always will be until he makes me that baked Alaska he’s been promising for years -just kidding Dad!)
I really do love this stuff though, and unless you’re a nut you do too. What’s not to love? Caramel- good! Bananas- Good! Rum- Good! Served over ice cream- Good!
Caitlyn doesn’t like bananas- I love her despite this.
Now, here is a bit of a different version of the beloved classic bananas foster. This little gem is two desserts in one…bananas foster bread pudding!
This recipe originally comes from http://annies-eats.com
Bananas Foster Bread Pudding:
2 egg yolks
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
1 cup ripe bananas, finely mashed
1 tsp vanilla extract
1 cup white sugar
½ cup light brown sugar, firmly packed
1 ¾ cup heavy cream (or whole milk)
1 large French bread loaf (about 5-6 cups torn up)
Bread pudding method:
Preheat oven to 350.
Tear bread into pieces, about 1 inch large, no need to be precise here.
In a large bowl whisk eggs and yolks until frothy, add nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated. Add brown and white sugar and whisk again. Finally add the cream and whisk again until incorporated.
Place bread into a greased 8X8 baking dish, pour the custard over the bread. Let sit for at least 30 minutes or up to a few hours.
Bake approximately one hour, or until all of the custard has been absorbed. Check after about 45 minutes.
While the bread pudding bakes, make the bananas foster sauce.
Bananas Foster sauce ingredients:
½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, slice
3 tablespoons dark rum (I prefer Meyer’s)
Bananas foster sauce method:
Melt butter in a large skillet over low heat, add brown sugar and cook until the sugar has dissolved (looks more like a caramel than wet sand). Add the banana slices and cook for one minute, either moving the skillet back and forth or using a spatula so you don’t burn the bananas. Remove from heat and add the rum. Return to burner and if you are using a gas stove tilt the pan to ignite the alcohol, or use a stick lighter to do so. After the alcohol has burned off whisk in the cream until fully incorporated.
Spoon sauce over the bread pudding.
Sauce can be made ahead. To do so, omit the bananas and complete the sauce. Re warm the sauce in the skillet with the bananas.
A few notes:
I made this for dinner at a friend’s house and we left the leftovers there. While there was not any extra sauce, they ate the extra banana pudding part for breakfast the next morning. Because of the banana puree mixed into the custard, the banana flavor really comes through the whole dish.
That said, I think I over sauced these. I’m not sad about it one bit. If you were going to serve the entire 8X8 pan you could probably portion out the sauce more evenly. Or, if you’re like me, just double the sauce next time.
A scoop of ice cream wouldn’t hurt this one bit.