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BANANAS
Level 2
Hot Buttered Rum Bananas
Serves 4
- a Marlene Samuels creation -
A grown-up topping for waffles or pancakes that uses bananas on their way to retirement. Garnish with fresh whipped cream, French vanilla ice cream or crème fraiche-sour cream mixture.* 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.
Cooking tip: Burning off the alcohol at high heat ensures that the rum won't overpower the more subtle flavors of other
ingredients.
Serving tip: Serve waffles warm, not hot, otherwise dairy topping will melt before everyone’s been served.
For the Crème Fraiche-Sour Cream topping:
½ cup crème fraiche
½ sour cream
1. Mix crème fraiche with sour cream and let stand overnight on the counter, loosely covered by plastic wrap.
