Coffee Bananas Foster Recipes

QUICK BANANAS FOSTER

Steps:

• In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.

BANANAS FOSTER COFFEE CAKE

Steps:

• Cake:Preheat oven to 350°.
• Butter a 12 cup tube pan and set aside.
• Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
• Beat butter until light.
• Slowly beat in sugar and beat until it is light and fluffy, about 5 minutes.
• At low speed, beat in eggs, 2 at a time, just until blended.
• Beat in the flour mixture and banana mixture alternately, beginning and ending with flour.
• Beat just until blended.
• Stir in coconut and nuts by hand, spread in pan smoothing top.
• Bake until cake is golden brown and begins to pull away from sides of pan, about 60 to 70 minutes.
• Test in center.
• Loosely cover with foil if cake starts to become too brown.
• Remove from oven; let cool on wire rack 10 minutes in pan.
• Carefully invert cake onto cake plate.
• Brush with the 1/4 cup liqueur.
• Let cool.
• Glaze with either of the glazes or dust with powdered sugar.
• Glaze:Combine all ingredients until well blended.
• When the cake is lukewarm, spoon over top.
• Let cake cool completely.

BANANAS FOSTER COFFEE PARFAITS

Steps:

• Combine yolks, 1/2 cup cream, 1/3 cup sugar, molasses, rum, liqueur and instant coffee in medium stainless steel bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water.) Using handheld electric mixer, beat yolk mixture until thick and thermometer registers 160°F, about 18 minutes. Remove from over water; continue beating until zabaglione is cool, about 4 minutes.
• Using same beaters, beat 1 cup cream and vanilla in medium bowl until medium-firm peaks form. Fold cream into zabaglione in 2 additions. Cover and chill until thickened, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Preheat broiler. Place banana chunks on baking sheet. Push 1/3 cup brown sugar through sieve onto bananas, coating evenly. Place close to heat; broil until sugar melts and crisps on bananas.
• Spoon 1/4 cup zabaglione into each of six 1 1/4- to 1 1/2-cup goblets.
• Spoon bananas over, dividing equally. Sprinkle each with 1 rounded tablespoon crushed gingersnaps. Top each with 1/4 cup zabaglione. Garnish each with gingersnap, banana slice and mint, if desired.

EASY BANANAS FOSTER

Steps:

• In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or until beginning to brown. Flip the bananas with a rubber spatula and brown them slightly on the reverse side. Sprinkle with the cinnamon and cook for another 30 seconds, stirring occasionally. Gently mix in the dulce de leche; simmer for 1 minute, then set aside to cool a bit. Serve over ice cream, with mini chocolate chips sprinkled over the top.

SLOW-COOKER BANANAS FOSTER

Steps:

• Cut bananas in half lengthwise, then widthwise; layer in the bottom of a 1-1/2-qt. slow cooker. Combine the brown sugar, butter, rum, vanilla and cinnamon; pour over bananas. Cover and cook on low for 1-1/2 hours or until heated through., Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.