Bananas Foster Shortcake Recipes

BANANAS FOSTER SHORTCAKE

Bananas Foster Shortcake image

A wonderful change to the traditional strawberry shortcake. I separately posted the recipe for the shortcakes, please see Recipe #360946, to make them or use your own recipe. Update: I made this when my 2 older sister and my brother were down here for vacation. I made it without the pineapple, just because I didn't have it, but I know I would love the pineapple added to this delicious dessert. I also made my other posted recipe for Chocolate-Covered Strawberry Shortcake and all 3 of my siblings preferred this one!!

Provided by diner524

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup brown sugar
1/2 cup butter (8 T)
2 tablespoons dark rum
2 tablespoons banana liqueur (optional)
1/2 teaspoon ground cinnamon
1 pinch salt
3 cups bananas, cut into 1-inch chunks
1 cup fresh pineapple, diced
vanilla ice cream
toasted pecans, chopped

Steps:

Simmer brown sugar, butter, rum, liqueur, cinnamon and salt in a large saute pan over medium heat. Cook until thickened, about 8 minutes, whisking occasionally.
Add bananas and simmer until warmed through, about 1 minute.
Take off of the heat and stir in pineapple.
To Assemble:.
Cut shortcakes in half horizontally. Coat cut sides of each shortcake with Foster sauce. Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts and remaining shortcake halves.

Nutrition Facts : Calories 366.7, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 172.3, Carbohydrate 56.9, Fiber 2.5, Sugar 47.5, Protein 1.2

BANANAS FOSTER II

Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Steps:

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g

BANANAS FOSTER

Bananas Foster image

The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.

Provided by Sara Bonisteel

Categories breakfast, brunch, easy, for two, quick, dessert

Time 5m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
2 teaspoons dark brown sugar
1 banana, peeled, halved lengthwise and crosswise
Cinnamon
1 teaspoon banana liqueur
1 ounce light rum (80- to 90-proof)
Vanilla ice cream, for serving

Steps:

Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
Serve warm banana pieces and sauce over vanilla ice cream.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams

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