Tableside Banana Foster Recipe
Fresh ripe banana sautéed with brown sugar, butter, cinnamon, Kraken rum & banana liquor served over home-made vanilla bean ice cream.
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Ingredients
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Banana Foster Ingredients
Ice Cream Ingredients
Method
Ice Cream Preparation
Make the Vanilla Bean Ice Cream
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of salt until the sugar dissolves. If using a vanilla bean, split it open, scrape out the seeds, and add both the seeds and the pod to the mixture. If using vanilla extract, just add it to the mixture. Chill the mixture in the refrigerator for at least 2 hours.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Banana Foster Preparation
Prepare the Bananas
Peel the ripe bananas and slice them in half lengthwise, then cut each half into thirds, creating bite-sized pieces.
Sauté the Bananas
In a large skillet, melt the butter over medium heat. Add the brown sugar and cinnamon, stirring until the sugar is dissolved and the mixture is bubbling.
Add Bananas and Liquors
Carefully add the banana pieces to the skillet, cooking for about 2-3 minutes until they are just softened. Slowly pour in the Kraken rum and banana liqueur, stirring gently to coat the bananas.
Flambé (optional)
If desired, carefully ignite the rum with a long lighter to flambé the bananas. Allow the flames to subside as the alcohol burns off, about 1 minute.
Serve
Scoop generous portions of the homemade vanilla bean ice cream into bowls. Spoon the warm banana foster mixture over the ice cream, ensuring to include the sauce and bananas.