OVERRIPE BANANAS
Level 2
Hot Buttered Rum Bananas
Serves 4
- a Marlene Samuels creation -
A grown-up topping for waffles or pancakes that uses that last drop of rum in the bottle and bananas on their way to retirement. The tartness of the sour cream meshes nicely with the thickness of the crème fraiche.
4 Tbsp. unsalted butter
4 overripe bananas
1 Tbsp. rum
1 Tbsp. dark brown sugar
Nutmeg and cinnamon (to taste)
- Slice bananas in rounds.
- In a skillet, add butter, rum and sugar. Bring to boil for a second or two, whisking vigorously; turn down heat.
- With your fingers, gingerly separate bananas so they don’t stick together. Use a wooden spoon to make sure bananas are thoroughly coated. Turn off heat.
- Remove bananas and divide evenly among four plates. Use a turkey baster or straw to capture remaining syrup; drizzle syrup around each plate in a swirly pattern.
- Top with whipped cream, ice cream or crème fraiche mixture.* Garnish with nutmeg and cinnamon.
For the Crème Fraiche-Sour Cream Topping:*
1/2 cup crème fraiche
1/2 cup sour cream
1. Mix crème fraiche with sour cream and let stand overnight on the counter.
2. Loosely cover by plastic wrap.
* For an alternate topping, try fresh whipped cream or French vanilla ice cream
Cooking tip: At high heat, burn off the alcohol otherwise the rum will become overpowering and you won’t be able to appreciate the more subtle flavors of other ingredients.
Serving tip: Serve waffles warm, not hot, otherwise dairy topping will melt before everyone’s served.
