Banana’s Foster is a classic dessert. This recipe calls for you to make the rum sauce in advanced. The sauce should be brought to a boil and can be ignited to burn off the alcohol. Take caution when cooking with alcohol as the flames can be dangerous. Have a lid that fits the saucepan at the ready so that it can be used to cover the pan to put out the flames if needed. The alcohol in the rum will burn out on its own. The bananas can also be frozen after they have been cooked and consumed later.
For the Rum Sauce
2 tbsp dark rum
4 tbsp butter
1 tsp vanilla
½ cup brown sugar
For the Bananas
1 tsp cinnamon
- Preheat the water bath to 145°F.
- In a sauce pan over medium heat, melt the butter.
- Add the vanilla and sugar and whisk it all together.
- Add the rum and let the sauce come to a boil for approximately 2 minutes.
- Remove the sauce from the heat and allow it to cool down.
- Peel the bananas and slice them into 3 inch segments. Dust the bananas with the cinnamon.
- Place the bananas into a bag and add 3 tbsp of the rum sauce. Vacuum seal the bag or use the water displacement method.
- Put the bag in the water bath and cook for 25 minutes.
- Remove the bananas from the water bath and bag and place over some vanilla ice cream.
- Take the remaining rum sauce and pour over the bananas and ice cream. Serve.
Kuraidori Sous Vide Precision Cooker
Learn how the Kuraidori Sous Vide Precision Cooker can take your meal to the next level with recipes, tips and FAQs.